Cheesecake Recipe without Cream Cheese

Ingredients

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

Method

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.