Skinny Tofu Berry Cheesecake with vegan, paleo and sugar-free options

With so many fantastic soy and coconut milk products on the shelves to replace traditional dairy options, vegan and lactose-free cheesecakes are as easy to make as the old-fashioned varieties. This cake can be made vegan or paleo with a few ingredient replacements, which I will specify in the ingredient list. I have made this recipe really flexible to suit all different needs, tastes and preferences just by a few adjustments. Feel free to ask any questions if it gets too confusing! I also must add, don't be afraid your cheesecake won't set. It will! Don't have nightmares of unclasping your springform pan only to have the filling collapse dramatically from its confines. This has never happened to me... and I am not bragging, I am reassuring. If you are afraid of cheesecake disasters, lightly touch the cake when you remove it from the oven and you will feel it's gentle firmness. Also, setting the cake will come from allowing it to cool correctly and giving it plenty of time to chill in the fridge before serving. Don't be tempted to serve straight from the oven.

The beautiful pink blush of the cake makes it gorgeous looking and spectacular to serve at a dinner party. Don't tell anyone about the tofu ingredient or sugar absence until they have eaten their piece all up! I promise you they will be greatly impressed by your culinary secrets...

Skinny Tofu Berry Cheesecake

Ingredients:

Supplies:

• 1 medium springform pan, line the bottom with foil and clasp the outside around the foil with enough the wrap around the sides of the tin. 
• 1 medium or large roasting tin. 

Crust:

• 1 pack of fresh dates (fresh works best but dried dates will work too, you will just need to soften them for 30 minutes in hot water first)
• 250 grams of almond meal
• 1/4 cup of cashew nut butter
• 1 teaspoon of honey
• 1 teaspoon of flaxseed oil

Filling:

• 1 packet of silken tofu (use firm tofu if omitting the eggs)
• 1 large container of coconut milk yoghurt in berry flavour - if berry isn't available, buy plain and add 2 tablespoons of no-sugar berry jam
• 200 gram packet of soy cream cheese or Philadelphia low-fat cream cheese if dairy-free is not required
• 1/4 cup of stevia sweetener crystals OR 1/2 cup of honey or agave syrup if preferred
• 1 punnet of blueberries or 1 cup of frozen blueberries
• 8 strawberries, diced
• 2 organic eggs (leave these out if you are vegan or want an egg-free cake and add 1 tablespoon of coconut oil)
• 2 limes, zested and the juice of one
• 1 teaspoon of vanilla extract

*Note: To make this cake Paleo-friendly, create a filling with:

• 1 large container of coconut milk yoghurt
• 1/2 cup of cashew butter
• 1/2 cup coconut oil
• 1/2 cup raw honey
• 1 punnet of blueberries or 1 cup of frozen blueberries
• 8 strawberries, diced
• 2 limes, zested and the juice of half one lime
• 1 teaspoon vanilla extract

Method:

1. To make the crust, soak fresh dates in a little boiling water for 10 minutes or until very soft. Spoon out the excess water and using an electric mixer, cream on high speed until puréed. Continue mixing and add in the almond meal, cashew butter, honey and flaxseed oil until the ingredients form a thick paste.
2. Preheat the oven to a hot 200 degrees and spray the cake tin with cooking oil spray.
3. Press the date paste onto the bottom of the cake tin and spread evenly to create a base. Use the remaining paste to create a pie crust around the sides, which should cover three-quarters up the side of the tin.
4. Bake the crust blind in the hot oven for 8 minutes, until toasted and crusty.
5. Take the tin out of the oven and leave to cool. Meanwhile clean the electric mixer to use again to make the filling.
6. To make the filling, cream together the tofu, coconut yoghurt, cream cheese, lime juice and zest, and vanilla extract until smooth and creamy.
7. Beat in the stevia sweetener, honey or agave (depending on your preference) until sugars are dissolved.
8. Stir in the berries.
9. Pour the mixture into the pie crust; I like to fill only to the top of the crust but it won't matter if the mixture spills over.
10. Preheat the oven to 160 degrees and find a roasting tin that will fit the cake tin inside. Place the cake tin in the roasting tin and pour in enough boiling water to reach half-way up the cake tin side.
11. Bake in the slow-heat oven for 1 hour and 15 minutes. When the cooking time is done, leave the cake to cool inside the oven with a wooden spoon stuck in the oven door to leave it ajar.
12. After 1 - 2 hours, take out the cake and leave to come to room temperature in a cool place in the kitchen. 
13. Cover with clingfilm and refrigerate for at least 2 hours. 
14. To serve, unclasp the springform tin but leave the cake sitting on it's metal base, just remove the visible foil. Slice when still cold but leave for 30 minutes to warm up slightly before serving (I think it tastes better this way). 
15. To present the cake, you can add extra blueberries, strawberries, fresh flowers and gourmet chocolates/lollies. I used gorgeous heart-shaped freckles and chopped Skinny Cow chocolate wafer bar.

Makes 10 - 12 servings.