Serves 8 - 10
125g vegan cream cheese (I used Tofutti but another brand will work too)
300g firm silken tofu
1/2 cup raw sugar
2 tbsp rice syrup or maple syrup
2 tbsp corn flour
1 tsp vanilla extract
1/4 cup passionfruit pulp (from about 6 small fruit)
1 tsp agar agar flakes, soaking in some water
1/4 cup additional water
(Plus your favourite cheesecake crust recipe - mine wasn't very good! I sort of made an oatmeal shortcrust pastry)
Put the first 6 ingredients in a food processor and blend until very smooth.
Like so. Try not to eat it all. It is pretty good.
Pour into your prepared crust and bake in a 180 degree oven for about an hour. Mine took a little bit more. It should be firm around the outside and almost set in the middle. Set aside to cool while you make the passionfruit glaze to put on top.
Combine the passionfruit pulp, drained soaked agar agar, and 1/4 cup water in a small sauce pan. Cook on a low heat until reduced to about 1/4 cup. Pour mixture over the cheesecake (it doesn't have to be cold) and put it in the fridge at least 3 hours before slicing and eating!
I used a springform cake pan to make mine. I just find it easier to take out and slice then.
The passionfruit seeds got a little crunchy. You can just pour the pulp over the top without cooking it at all if you can't be bothered. I won't bother next time! The glaze part was mainly just an experiment.
This cheesecake is so awesome. We ate it all in about 2 days (gluttons!!).
I will refine the recipe and next time I make it I'll post it again including the crust, if I actually make a good one. Mine always seem to turn out like tough pastry! Which I like, but Nadine likes biscuit crumb bases :)