Tofu cheesecake with mango mousse

Total time 4 hrs 20 mins

20 mins preparation time

4 hrs cooling time

Creamy tofu cheesecake with mango mousse— a perfect balance of sweet and umami. Kikkoman Gluten free Soy Sauce deepens the flavour, enhancing the nutty base and silky filling for a rich, well-rounded taste.

Ingredients

2 portion(s)

Cheesecake base:

100 g

walnuts or cashews

60 g

gluten-free oats

3 tbsp

maple syrup

1 tsp

coconut oil

 ½ tbsp

Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

Cheesecake:

300 g

natural tofu

100 ml

coconut milk

 ½ tbsp

Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

2 tsp

agar (or 2 tbsp plant-based gelatine)

50 ml

lemon juice

3 tbsp

agave syrup or maple syrup

1 tsp

vanilla paste

1 tbsp

coconut oil

Mango mousse:

200 g

ripe mango pulp

1 tbsp

maple syrup

1 tsp

lemon juice

 ½ tsp

agar (or 1 tbsp plant-based gelatine)

Garnish:

50 g

raspberries

1 tsp

dried cornflower petals

a few mint leaves for decoration

Nutritional facts (per portion):

1,717 kJ / 410 kcal

24 gFat

11 gProtein

35 gCarbohydrates

Preparation

Step 1

100 g walnuts or cashews – 60 g gluten-free oats – 3 tbsp maple syrup – 1 tsp coconut oil –  ½ tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

Blend the nuts, oats, maple syrup, coconut oil and Kikkoman Gluten free Soy Sauce until sticky.

Press the mixture firmly into the base of a small baking tin and refrigerate.

Step 2

300 g natural tofu – 100 ml coconut milk –  ½ tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 2 tsp agar (or 2 tbsp plant-based gelatine) – 50 ml lemon juice – 3 tbsp agave syrup or maple syrup – 1 tsp vanilla paste – 1 tbsp coconut oil

Blend the tofu with the coconut milk, Kikkoman Gluten free Soy Sauce, agar, lemon juice, agave syrup, vanilla paste and coconut oil until smooth. Transfer the mixture to a saucepan, bring to the boil and cook for 2 minutes, stirring frequently. Leave to cool slightly, spread evenly over the chilled base and return to the fridge.

Step 3

200 g ripe mango pulp – 1 tbsp maple syrup – 1 tsp lemon juice –  ½ tsp agar (or 1 tbsp plant-based gelatine) – 50 g raspberries – 1 tsp dried cornflower petals – a few mint leaves for decoration

Blend the mango with the maple syrup, lemon juice and agar. Transfer the mixture to a saucepan and cook for about 2 minutes, stirring constantly. Leave to cool slightly, then spread the mango mousse evenly over the cheesecake. Decorate with the raspberries, cornflower petals and mint leaves. Chill for at least 4 hours, ideally overnight, before serving.

Tip

You can replace the Kikkoman Gluten free Soy Sauce with Kikkoman Soy Sauce or Kikkoman Less Salt Soy Sauce—both sauces are vegan.

Recipe-ID: 1643

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