What better way to enjoy an Australian summer than with a passionfruit tofu cheesecake?
It’s by award-winning chef Teage Ezard and designed specially to be served with Elato Cold Brew Decaf Cafe Latte Ice-Cream.
“This dish has distinctive flavours that marry well and an incredible creamy texture,” Teage says.
“The sharpness and tart characteristics of the passionfruit is offset with the slight bitterness and salt flavour you get from coffee.
“The crunch and crumble provide an exciting mouth-feel of different flavours and wonderful textures.”
Prep Time10 minsCook Time20 minsTotal Time30 mins
For the biscuit base:
50g melted unsalted butter
75g biscuit crumbs, gluten-free or other
100g brown sugar
¼ tsp cinnamon
¼ tsp ginger
¼ tsp salt
For the cheesecake:
300g silken tofu
100ml thickened cream
3 tsp gelatin powder
340g cream cheese
75g white caster sugar
80g passionfruit pulp
1Break the biscuits up into crumbs.
2Add the rest of the ingredients for the biscuit base to a mixing bowl and mix well. Reserve.
3In a food processor add the tofu, cream cheese and sugar. Blend until smooth. Reserve.
4Over a double boiler warm thickened cream.
5Add the gelatin to a small heatproof bowl.
6Boil 50ml of water and pour over the gelatin, stirring to dissolve.
7Add gelatin mixture to the warm thickened cream. Let cool.
8Add the cream mixture to the tofu mixture in a food processor/mixing bowl until well combined.
9Pour the tofu mixture into six lightly greased 4cm x 6cm moulds and let set in the refrigerator for two hours.
10Remove cheesecake from the refrigerator, turn it out onto chilled plates.
11Plate the biscuit crumb mixture and passionfruit on the plate.
12Accompany with Elato Cold Brew Decaf Cafe Latte Ice Cream.
13Prepare a warm (not hot) drink, to enhance the taste, by warming up your mouth between spoons of ice cream and chilled cheesecake.
[cooked-sharing]
Ingredients
For the biscuit base:
50g melted unsalted butter
75g biscuit crumbs, gluten-free or other
100g brown sugar
¼ tsp cinnamon
¼ tsp ginger
¼ tsp salt
For the cheesecake:
300g silken tofu
100ml thickened cream
3 tsp gelatin powder
340g cream cheese
75g white caster sugar
80g passionfruit pulp
Directions
1Break the biscuits up into crumbs.
2Add the rest of the ingredients for the biscuit base to a mixing bowl and mix well. Reserve.
3In a food processor add the tofu, cream cheese and sugar. Blend until smooth. Reserve.
4Over a double boiler warm thickened cream.
5Add the gelatin to a small heatproof bowl.
6Boil 50ml of water and pour over the gelatin, stirring to dissolve.
7Add gelatin mixture to the warm thickened cream. Let cool.
8Add the cream mixture to the tofu mixture in a food processor/mixing bowl until well combined.
9Pour the tofu mixture into six lightly greased 4cm x 6cm moulds and let set in the refrigerator for two hours.
10Remove cheesecake from the refrigerator, turn it out onto chilled plates.
11Plate the biscuit crumb mixture and passionfruit on the plate.
12Accompany with Elato Cold Brew Decaf Cafe Latte Ice Cream.
13Prepare a warm (not hot) drink, to enhance the taste, by warming up your mouth between spoons of ice cream and chilled cheesecake.
For more delicious recipes, you may visit Elato.
About Elato
Not only does Elato ice-cream taste exceptional, it’s a force for good with 50 per cent of the brand’s profits supporting food rescue non-profit organisation Oz Harvest. Its delicious flavours are sourced from social enterprises committed to sustainability, fair trade and a positive social impact as well as offering a range of “better for you” product features.
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