Brownie, Berry & Lime Cheezecake

In this recipe, we change things up a bit by using tofu as the main ingredient to create a smooth and creamy cheezecake. The decadent chocolate brownie base really compliments the tartness and sweetness of the berry coulis. There's a lot of conjecture about whether tofu is good or bad for us. One article that we love is from Simon of Plant Proof. By examining the scientific data Simon discusses whether or not Tofu is healthy. The good news is that non-GMO and organic soy products are safe and beneficial as part of a healthy individual's plant-based diet. This delicious cheezecake is also sweetened with monk fruit extract which is 150 to 200 times sweeter than sugar and contains zero calories, zero carbs, zero sodium and zero fat. That means this dessert is diabetic & keto-friendly too! 

Macros Per Serve: 
Calories: 201.9 kcal Net Carbs: 6.1 grams Protein: 7.3 grams Fat: 15 grams

Makes 6 servings

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 80 minutes

Ingredients:

Brownie:

180 g avocado
100 g cacao butter
50 g cacao powder
60 g natvia or raw earth stevia & monk fruit sweetener
50 g pea protein isolate
1 tsp vanilla extract

Cheezecake:

700 g non-GMO organic silken tofu (drained from liquid)
40 g blueberries
90 g rasberries
Juice from 1/2 lime
3 tbsp apple cider vinegar
300 g coconut yoghurt
1 tbsp psyllium husk woder
80 g natvia or raw earth stevia & monk fruit


Coulis:

80 g raspberries
80 g blueberries
40 g natvia or raw earth stevia & monk fruit
Juice from 1/2 lime
1 tsp vanilla extract

Toppings:

200 g coconut yoghurt
Zest from 1 lime

 

 
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Method:

  1. In a food processor fitted with an s-blade, process all ingredients for the brownie until smooth and press evenly into base of a round spring-form tin lined with baking paper.
  2. In a high speed blender, blend all ingredients for the cheezecake except berries until smooth.  Add berries and pulse until just combined.
  3. Pour on top on the brownie layer and bake at 180 degrees Celsius for 50 minutes.
  4. While the cheezecake is baking, bring all ingredients for the coulis to the boil and then gently simmer for 5 minutes. Allow to cool and set aside.
  5. Remove the cheezecake from the oven and allow to cool completely.
  6. Top with coconut yoghurt, lime zest and coulis. Serve & enjoy with love!
 
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