Black sesame tofu cheesecake
Low fat, gluten free, refined sugar free, oil free
Yields 1 mini cheesecake (4 inches in diameter)
The Ingredients
Base:
1 tbsp black sesame paste
1 tbsp rice malt syrup*
1 tbsp water
1/4 cup rolled oats
1/8 tsp baking powder
Filling:
300g silken tofu
1/2 tbsp tahini
2 tbsp rice malt syrup (I used 1 tbsp initially, it was a little too bland)
1/2 tsp vanilla extract
2 tbsp lemon juice
2 tsp lemon zest (from 1 lemon)
1/8 tsp salt
How to
1- Grind rolled oats into a flour (I used a small attachment that came with my blender).
2- Combine black sesame paste, rice malt syrup, water. Add in oat flour and baking power and mix into a sticky mixture.
3- Transfer into a lined circular baking tin 4 inches in diameter, flatten to make the cheesecake base, and bake in an oven preheated to 180C for 10-15 minutes.
4- Blend the filling ingredients until smooth. Pour into the tin, ensuring the surface is smooth. I like to tap the tin on the table a few times to get rid of any trapped air and also to obtain a more even layer of filling!
5- Bake for 40 minutes at 180C. It will puff up but then sink later on when it cools.
6- Let the cheesecake cool until it reaches room temperature (it sat in my oven for a while before I removed it) then let it firm up in the fridge for 3 hours.
*You can use other liquid sweeteners too like maple syrup or agave
