Vegan Berry White Chocolate Cheesecake Recipe

Ingredients 

• 1 cup quinoa flour

• 1 cup walnuts, chopped

• 2 tsp cinnamon

• 1 tsp ground ginger

• 1/8 tsp salt

• 1 tbs granulated Stevia blend

• 1/3 cup olive oil

• 3 tsp vanilla extract

• 300g vegan white chocolate (sugar-free)

• 300g silken tofu, blended

• 4 cups frozen mixed berries

• 1 tbs cornflour

• 2 tbs orange juice, freshly squeezed

Method

1. Preheat oven to 160°C. Lightly grease a 20cm springform cake tin.

2. Process flour, walnuts, cinnamon, ginger and salt to a crumb.

3. Add Stevia, oil and 1 tsp vanilla, blitzing until the mixture is combined and forms a ball.

4. Press mixture evenly over base and sides of prepared tin and bake for 15 minutes.

5. Melt chocolate in a small bowl over a saucepan of boiling water, cool slightly, then add blended tofu.

6. Pour over base and bake for a further 20 minutes. Set aside to cool before removing from tin.

7. Reserve one cup of berries and heat the remaining 3 cups with 2 tsp of vanilla in saucepan. Bring to the boil, then simmer gently for 10 minutes.

8. Whisk together cornflour and orange juice. Add to a saucepan, stirring through stewed berries. Continue to cook, stirring until thickened, then spread over cooled cake.

9. Top with remaining berries and chill for 30 minutes before serving.

Per serve

Energy: 1076.4kj  Carbs: 23.8g  Fibre: 3.3g  Sat Fat: 5g  Sugar: 17g  Protein: 4.7g  Fat: 15.5g