Baked Cheesecake

Ingredients

Base

1 packet gluten free arrowroot biscuits (Woolworth's ones are vegan)

70 gms of nuttelex

50 gms instant oats

Filling

300 gms raw cashews (boiled for 20 minutes/drained/rinsed)

450 gms firm tofu

330 gms soy milk

200 gms sugar

1 tbs vanilla

2 tsp grated lemon rind

3 tbs fresh lemon juice

90 gms no egg

Method

1. Line a 23cm spring-form pan with baking paper.
2. Place base ingredients into a food processor and process until fine crumbs form. Press firmly into prepared pan and place in the fridge whilst you prepare the base.
3. Preheat oven to 160 degrees Celsius.
4. Boil 2-3 litres of water and place in the oven in a large pan (large enough to comfortably fit your cheesecake pan - this is your water bath).
5. Place boiled cashews into a powerful blender and process with milk, vanilla, lemon rind and lemon juice until smooth.
6. Slowly start adding the tofu in cubes and the sugar.
7. Once all incorporated and smooth, pour out into a bowl and fold in the no egg, and lemon rind.
8. Smooth the tofu/cashew mix over the biscuit base, and place in water bath in the oven.
9. Lower temperature to 100 degrees Celsius.
10. Bake for 2 hours (the top should not colour).
11. Once baked, allow to cool in the oven, then place in the fridge.

The top of this cake might end up cracked. Using a palette knife, gently scrape it over the top of the cake, which will fill in the cracks and leave you with a smooth cake.

Top with strawberries, coulis, passion fruit or other fruit or serve on it's own.

Cashew Mini Dessert Cakes

Ingredients For Base

50 gms dates
50 gms dessicated coconut
50 gms walnuts
25 gms raw organic cacao powder
15 gms maple syrup

Ingredients for Filling

205 gms soaked cashews (1 cup soaked overnight)
75 gms coconut oil
95 gms coconut cream
90 gms agave
1/4 tsp vanilla powder
45 gms frozen raspberries (slightly thawed)

Method

1. Prepare a 12 hole cupcake tray by putting a circle of cutout baking paper on the bottom. Cut a small strip of paper and place it underneath the circle. Picked up this tip from Minimalist Baker.
2. Place all the ingredients for the base in a food processor and process to a fine crumb.
3. Place one tablespoon of the mix in each hole. Press lightly with the back of a teaspoon, and then, place a baking paper circle on top and press with the bottom of a flat glass. As pictured.
4. Rinse the cashews and place in the food processor.
5. Place all the remaining ingredients (except for the raspberries) in the food processor along with the cashews and process until smooth.
6. Place one tablespoon of the mix in each cupcake hole, and smooth with the back of a teaspoon.
7. Place it in the freezer for about 5-10 minutes.
8. You should have about half of the mix left over in the food processor. Add raspberries and process until smooth.
9. Take tray out of the freezer and place one tablespoon of raspberry mix on top of the vanilla mix and smooth out.
10. Place in the freezer until set, allow it to defrost slightly for about 5-10 minutes before serving.

You  have the option to decorate them however you like. I happened to have chocolate ganache from a cake I was making so I put a swirl of chocolate ganache on top of each one.

Enjoy!!!