I am cheesecake crazy at the moment, ever since I made my last cheesecake (the raw vegan one) I wanted to make a more traditional one.
Lemon is my flavor of the month, and it always pairs well with coconut so it was a easy choice when thinking of a flavor combination.
I saw this swirly technique on another blog somewhere, mine looks a bit shit but it tasted good so that’s all that matters.
The recipe, tips and more photos are below! Enjoy X
1 packet of gluten free arnotts rice cookies
1/3 cup desiccated coconut
100g melted butter
Place the biscuits and coconut into food processor. Blend to a sandy consistency. Add the melted butter, blend until incorporated.
Press the mixture into your pan. I used a loose bottomed large rectangle tart tin. Refrigerate the base while your preparing the filling.
1 Packet of cream cheese ( 250g)
1 block of tofu (100g)
the juice of 1 lemon
200g sweetened condensed milk
100g coconut cream
1 cup lemon curd
Place all the ingredients except the lemon curd into you kitchen mixer bowl. Blend until smooth, this may take upto 5 minutes.
Pour 1/2 cup of lemon curd across the base, spread out evenly. Pour over the cream cheese mixture and spread evenly. Spoon on the remaining lemon curd, gently run a teaspoon thru the lemon curd in circular motion to achieve the swirly pattern.
Chill for at least an hour before serving.
TIP: This cheesecake can be prepared up to two days before serving, just store it in the fridge.
TIP:If you have left over mixture you can freeze it to be used for another cheesecake or incorporated into a crumble mixture for apple crumble.
TIP: You can change the flavor by adding some frozen berries or nuts or chocolate?