Authentic home cooking from Italy, with US measurements. 
Tofu Cake with Sweet Potatoes and Peanut Butter
I made a tofu cheesecake, a fresh and delicious cake, a variation of the New York cheesecake. I created it with a base of gluten-free cookies and peanut butter filled with a dense and creamy filling made with sweet potatoes, tofu, spices, and cream. Baked in a hot oven, cooled in the refrigerator, and topped with peanuts and powdered sugar. Enjoy it with a nice cup of coffee or hot tea, and maybe, as I did, with some coconut cream.
The recipe is from the lovely Selene, viaggiandomangiando on Instagram. My variation: I adjusted the quantities since I used a smaller springform pan. Also, my version is vegetarian and not vegan as I added an egg white to the filling and used pisto instead of nutmeg and ginger, which I didn't have available.
And here it is!!! Who wants a slice?
Tofu Cake with Sweet Potatoes and Peanut Butter
I made a tofu cheesecake, a fresh and delicious cake, a variation of the New York cheesecake. I created it with a base of gluten-free cookies and peanut butter filled with a dense and creamy filling made with sweet potatoes, tofu, spices, and cream. Baked in a hot oven, cooled in the refrigerator, and topped with peanuts and powdered sugar. Enjoy it with a nice cup of coffee or hot tea, and maybe, as I did, with some coconut cream.
The recipe is from the lovely Selene, viaggiandomangiando on Instagram. My variation: I adjusted the quantities since I used a smaller springform pan. Also, my version is vegetarian and not vegan as I added an egg white to the filling and used pisto instead of nutmeg and ginger, which I didn't have available.
And here it is!!! Who wants a slice?
Open in Cookpad AppSteps
- 1
Grind the cookies into a powder, transfer to a bowl. Add the peanut butter and mix until the mixture is uniform.
- 2
Take the 16 cm springform pan and line the base with parchment paper. Place half of the cookies inside and press with the back of a spoon to compact them. Line the sides of the pan using the remaining cookies. Place in the fridge to set for 30 minutes.
- 3
In the meantime: Whip the coconut cream with a mixer and leave it in the fridge until ready to use.
- 4
For the cream: Boil the sweet potatoes, let them cool slightly, peel, and weigh the necessary amount. Blend with the tofu, adding a little water if necessary.
- 5
Add the sugar, coconut cream, egg white, spices, and potato starch, continuing to mix.
- 6
Take the pan with the cookie base from the fridge and pour the mixture inside.
- 7
Slightly level the surface and bake in a preheated static oven at 350°F (180°C) for about 40 minutes.
- 8
Remove the cheesecake from the oven, release the springform ring, and let it cool at room temperature.
- 9
Transfer the tofu cake to a plate and chill in the refrigerator for at least three hours before serving. After this time, sprinkle peanuts and powdered sugar on the surface.
- 10
Slice and enjoy with a nice cup of coffee or, if you prefer, hot tea.
- 11
- 12
With some coconut cream
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