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    • April 14, 2016 in Recipes

    Pineapple Cheesecake

    Crust

    3 cups granola or toasted muesli

    2 Tbsp honey

    6 Tbsp unsweetened applesauce

    2 tsp coriander

    Grease pie dish. Blend granola one cup at time in blender or food processor. Tip into pie dish. Add other ingredients and mix well. Press to form a crust.

    Filling

    2 Tbsp pineapple juice

    ¼ cup cashews

    2 cup mashed firm tofu (1 lb)

    ½ tsp salt

    2 tsp vanilla

    1 tsp lemon zest

    2/3 cup honey

    ½ t lemon extract

    Blend cashews in juice.

    Combine all ingredients, and blend together. Pour into crust.

    Bake @ 350°F for 20 min until top and crust edges are golden brown.

    Cool before adding topping.

     Fruit Topping

    10 oz crushed, unsweetened pineapple

    6 Tbsp Juice from canned pineapple, topped up with water if necessary

    1 Tbsp sweetener (honey, light agave or brown rice syrup)

    2 Tbsp cornstarch mixed into a paste with 2 Tbsp water

    ½ tsp vanilla extract

    Heat first 3 ingredients over medium heat until almost simmering. Then add cornstarch paste, simmer until thick.  Remove from heat and add vanilla. Allow to cool before piling over cooled cheesecake. Return to refrigerator to chill.