A delicious cheesecake with an exotic twist…
When it comes to dessert, there’s nothing better than a cheesecake to satisfy that sweet tooth. However, this is no ordinary cheesecake. With a fruity twist, this is made up of papaya and pink pomelo with a filling that contains tofu and coconut milk, so try this healthier non-dairy alternative to satisfy those tastebuds.
Details
Servings
6 servings
Dietary
Plant Based
Prep time
20 minutes
Refrigerate
1 hour
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Ingredients
- Base
200g Digestive Biscuits, crushed
75g Butter or Margarine, melted
- Filling
6g Agar
180g Papaya
260g firm Tofu
185g canned Coconut Milk (refrigerate before use and only use the solid part, discard the liquid)
170g Caster Sugar
- Topping
Fresh Pomelo Flesh
Directions
- Mix together the crushed biscuits with the margarine. Press the mixture into the base of a 6 inch cake tin or spring form pan.
- In a small saucepan on a very low heat, dissolve the agar agar in 100ml of water.
- In a food processor, process the tofu, coconut milk, sugar, papaya and the agar agar mixture until smooth.
- Spoon the tofu mixture over the biscuit base and smooth the surface. Chill for 1 hour or until set.
- Top with plenty of fresh pomelo flesh.