Macro birthday cake: Blueberry tofu cheesecake

For my birthday I decided to make a REAL fancy cake – of course within the macrobiotic standards! ­čÖé I had quite a hard time finding a recipe I could use though…. In my mind I had a vision of a rich creamy (tofu) cheesecake with a flaky pastry crust and a fruity jelly on top. Somehow that proved to be not so easy to find, as there┬┤s not a whole lot of macro cookbooks, whether printed or online…So I searched and searched and compiled my own recipe using and modifying several different crust/filling/topping recipes I have found ­čśÇ

For the crust you will need:

1 1/2 cup spelt flour (you could also use whole wheat flour, preferably 70% whole-grain)

1/4 tsp sea salt

1/4 cup melted coconut oil (or oil of choice)

1/4 cup cold water

Mix together flour, salt and oil with a fork until well combined, then slowly add cold(!) water, while steadily mixing. Use your hands to create a ball and knead it for about 1-2 minutes. Place the dough on a non-stick surface (I used my silicone baking mat) and make it flat using a wooden rollerpin. Make a circle about 1 cm thick, as large as your baking form is (you will probably have extra dough, so then you can make a bigger circle and cut off the excess dough afterwards). Carefully transfer the pie into a greased baking form, pressing it gently inside and up the sides of the form. Prickle the dough with a fork, cover tightly with a tinfoil and bake in a preheated oven on 190┬░C for about 15 minutes. Then remove tinfoil and bake for another about 10 minutes. Set aside to cool.

For the tofu filling prepare:

400 g firm tofu

pinch of salt

1/4 tsp vanilla powder

zest of one lemon

1/4 cup lemon juice

1/3 cup maple syrup

2 tbsp tahini (or other nut/seed butter)

1 tbsp arrowroot starch

Blend all in a blender until very smooth, add some water if necessary, but don┬┤t make the filling watery! Pour the cream into the cooled crust, spread evenly and bake for about 25 minutes on 170┬░C, until light golden and set (but not too stiff, the filling should be very soft to the touch).

For the topping use:

about 1/2 cup blueberries

pinch of salt

splash of lemon juice

1 tbsp kuzu diluted in a tiny bit of cold water

1 tsp agar agar

1 or 2 tbsp rice malt

water

In a small pot, combine blueberries, salt, lemon juice, rice malt and enough water to just cover. Bring mixture to a boil and simmer for about 10-15 minutes until blueberries soften. Slowly add kuzu and agar agar, let boil and simmer for a minute. Pour hot topping over the cake and let cool and set. Serve cake chilled.

Note: This cake is not extremely sweet – for more sweetness add more maple syrup to the filling and/or rice malt to the topping. This recipe makes for quite a lot of cake, but depends on the size of your baking form, mine is roughly 25 cm in diameter. I had to make two cakes – one bigger and one smaller. Don┬┤t overdo it with the filling, it should be the same level as the edge of the crust. Enjoy!

 

 

 

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5 Comments

Filed under Desserts, Recipes

5 responses to “Macro birthday cake: Blueberry tofu cheesecake

  1. What an absolutely delicious looking and sounding cake!

  2. this. looks. delicous.
    too delicious, in fact!!!
    So SO happy you were able to have a wonderful cake for your birthday—way to go!
    ­čÖé

  3. All Lactose free!! This is fantastic, I have not been able to have cheesecake for the last decade. I would love to try this out. It would make my week!

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