Coconut and Pineapple Tofu Cheesecake

This is a cheesecake with a difference made using tofu, coconut cream and pineapple and is simple to create.

Ingredients serve 6 – 8

Base

200 g biscuit crumbs

100 g melted butter

Cheese filling

400 ml coconut cream

10 g gelatin leaves

500 g silken tofu
180 g caster sugar

Topping

10 g gelatin leaves

200 g canned pineapple juice

4 thin pineapple slices

Method

Line a 30 cm spring form tin with greaseproof baking paper. Place biscuit crumbs and melted butter in a bowl and combine. Spread the crumb mixture evenly in the bottom of the tin and press firmly. Place the tin in the fridge until set. Place the gelatin in a bowl with cold water. Place coconut cream in a mixing bowl and whisk until thickened to soft peak. Place tofu cheese and sugar in a food processor and mix until mixture is evenly soft. Squeeze the excess water from the gelatin leaves and heat gelatin until melted. Mix gelatin into the soft whipped coconut cream and blend into the tofu cheese combination until incorporated. Spread the finished mixture evenly in the cake tin on top of the crumb base. Cut the pineapple slices in quarters and place on top of the tofu mixture.  Place the gelatin for the topping in a bowl with cold water. Squeeze the excess water from the gelatin leaves and place in a heat proof bowl with pineapple juice. Heat this mixture until gelatin is melted and spread evenly on top of the cheesecake. Allow cooling for at least 3 hours in the fridge. Remove the cheesecake from the tin and leave on a serving plate. Cut the cheesecake into 12 pieces with a sharp knife and serve.

Note: Try adding chopped pineapple to the cheese mixture.