Deliciously creamy, wonderfully wobbly, delightfully gluten-free and devilishly simple! This is the perfect healthy binge cake to treat yourself with or to share with friends. With no refined sugars and a soy based filling, you can't feel guilty about a second (or third) helping!
NOTE: If you want to give the cheesecake a hint of caramel flavouring, substitute some agave syrup for date syrup (around 20g)!
Makes one cake (18cm)
Takes 55-65 minutes (prep 15, cook 40-50) + 15-20 cool
For the base:
25g cacao butter
50g gluten free oat flour
50g gluten free oats
100g chopped pitted dates
30g milled flaxseed
40ml water
For the filing:
600g silken tofu
120g agave syrup
30g cornflour
1/2 a vanilla pod
Preheat the oven to 180C.
Melt the cacao butter on a medium to low heat.
In a heavy duty blender, pulse blend the dry ingredients for the base. Be careful when blending dates as they can break the teeth on your blender. The best way to avoid this is pre chopping them, the blending them in short pulses until they are related broken down and can be blended fully.
When the dry ingredients are well blended together, decant them into a mixing bowl and add the wet ingredients. mix them well until the dough begins to clump.
Oil an 18cm springform cake tin lightly and decant the dough into the tin. Kneed it into the corners and up the edge of the cake tin, about 3cm high. Dock the base of the crust and bake it for 10 minutes on the bottom shelf of the oven.
As the crust pre-bakes, blend together the silken tofu, agave syrup and cornflour in a food processor until they are smooth. Decant the mix into a mixing bowl and scrape the vanilla bean into it. Whisk it in until is is evenly spread.
Remove the crust from the oven and pour the vanilla filling into the base. tap the side of the cake tin to release the air bubbles.
Bake the cheesecake on the middle shelf of the oven for 30-40 minutes, until the top is golden brown. The filling should wobble slightly when the side of the cake tin is tapped.
Leave the cheesecake to cool until it is room temperature, about 10-15 minutes.
Release the cheesecake from the springform cake tin and run a large knife carefully underneath it to help unstick it from the base of the cake tin. Slide it onto a cooling rack and leave to cool for another 5 minutes, until it is ready to eat.
Slice it from the middle out, being careful with the crust so it doesn’t break apart.
Check this out on Instagram to see my epic fail of a first attempt where I dropped it on the floor (swipe to the final image)!