Healthy Dessert: Cheesecake Recipe without Cream Cheese
If you are trying to lose weight, but are craving cheesecake, then try this healthy cheesecake recipe, which does not use cream cheese. Dr. Nandita Shah from SHARAN-India, an organisation that encourages holistic healing and living, has shared this vegan cheesecake recipe with us.
- 200g of walnuts
- 100g of cashews
- 200g of dates
- 600ml coconut cream
- 200g unrefined sugar
- 2g of agar-a 5cm X 7cm piece
- 400g of tofu
- 250ml of soy milk
- 500g of bananas
- 1 tsp cinnamon
- 1 tbsp vanilla essence
- date syrup
For the base
Grind the nuts into a fine powder. Chop the dates finely and kneed them with the nuts. Press this into the base of a spring-form cake tin approx. 30cm in diameter.
For the filling
Heat the coconut milk and sugar in a heavy based saucepan. When it nearly reaches boiling point add the agar broken into bits or powder if available and simmer for 10 minutes. Turn off the heat once all the agar dissolves and allow it to cool slightly while preparing the rest of the ingredients.
Blend the tofu into a paste by putting it into the blender and adding the soy milk in small amounts at a time until the tofu forms a smooth cream. Similarly blend the bananas with the cinnamon and vanilla and a bit of soy milk into a cream and then combine this with the tofu. Whisk the coconut milk into the mixture well. In order to check if the amount of agar is ok, place a spoonful of the mixture into the freezer for a few minutes and see if it sets. If it does not, add some more agar in a bit of soy milk or coconut milk by heating the mixture and then this can be added to the original mixture, until the right consistency is obtained. Pour this into the cake tin. Refrigerate for at least 12 hours.
Once the cheescake is set, cut into pieces and drizzle lightly with date syrup before serving.
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*Images courtesy: © Thinkstock photos/ Getty Images
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