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Peach and Pistachio Baked Tofu Cheesecake Recipe


Peach and Pistachio Baked Tofu Cheesecake Recipe

Credit: Lisa Guy

This gorgeous vegan baked cheesecake is jam-packed with nutritious ingredients. Eating tofu regularly has been associated with lowering cholesterol levels and reducing risk of heart disease. Pistachios are considered a prebiotic food because they feed our beneficial gut bacteria to help them to grow and flourish.

Serves: 8

Ingredients

Method

  • Base
  • ½ cup coconut flakes
  • ¼ cup raw almonds
  • ¼ cup raw pistachios
  • 5 medjool dates, pitted

  • Filling
  • 1½ cup raw cashews, soaked overnight then drained
  • 1 cup organic tofu, medium firmness
  • ½ cup coconut cream
  • ¼ cup raw honey or maple syrup
  • Zest & juice 1 lemon
  • 1 tsp vanilla extract

  • Topping
  • 1 large peach, cut into slices
  • Handful pistachios, roughly chopped
  • Lemon zest
  • Handful blueberries
  1. Preheat oven to 160°C. Grease tart tin and line with circle of baking paper.
  2. Blend all base ingredients in food processor until well combined. Don’t over blend — you want it a little chunky.
  3. On chopping board, place circle of baking paper then put base mixture on top and place another piece of baking paper on top. With rolling pin or back of large spoon, smooth out base until evenly spread over circle of baking paper. Place base with baking paper in tart tin and trim any excess.
  4. Place all filling ingredients in food processor and blend until well combined and smooth in consistency.
  5. Pour filling over base and bake for 50–55 mins until centre of the cheesecake is firm.
  6. Allow cheesecake to cool then decorate with sliced peaches, pistachios, lemon zest and blueberries.



 

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .