Recipe collaboration with Rainbow Nourishments
BAKED PAPAYA VANILLA CHEESECAKE
Crust:
~2 cups plain cookies
2/3 cup melted vegan butter or margarine
Cheesecake filling:
~2 1/2 cups firm silken tofu, also known as 'medium' or 'traditional' tofu
2 3/4 cups vegan cream cheese, room temperature
2 tsp vanilla bean powder or extract
1/2 cup rice malt or maple syrup or sugar
1 cup papaya, roughly chopped
Pinch of any good-quality salt
To decorate:
Coconut yoghurt
Fresh papaya, cut as desired
1. Preheat the oven to 160°C. Line the bottom and sides of a 20cm spring-form or loose-bottom cake tin.
2. Crust: Add the cookies to a food processor and pulse until they form breadcrumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom the lined cake tin. Set aside.
3. Filling: Add all ingredients to a blender and blend until it is very smooth. Pour the cheesecake filling into the crust.
4. Bake the cheesecake for around 40 minutes or until the edges are slightly golden brown. The filling will be baked on top but still jiggly.
5. With the oven door ajar, allow the cheesecake to cool in the oven for at least 1 hour. Remove the cheesecake from the oven and allow it to cool at room temperature for another 1-2 hours. When the cheesecake is at room temperature, cover it and set it aside in the fridge overnight to chill.
6. Carefully remove the cheesecake from the tin. Top with coconut yoghurt and fresh papaya. Serve immediately.
7. If you have any leftovers, store them in an airtight container in the fridge for up to 3 days.
