Lemon tofu cheesecake with grape compote | Glutenfreewhisk

 Making gluten-free cheesecake can be a task when you have to bake your own gluten-free biscuits for the base, but this also gives you the independence to choose the flavors to your liking and make variations according to the flow and the availability of ingredients. For instance, I have flavored my sugar cookies with green cardamom, and it adds to the cheesecake experience altogether. This recipe is a lemon white chocolate tofu cheesecake with homemade black grape compote. You want to know how to make this delicious wonder then follow along with the recipe for Lemon tofu cheesecake with grape compote.

First let's start with the base layer, you can use any store-bought gluten-free biscuit, but I am baking my own sugar cookies. The recipe is pretty simple, and I have shared a YouTube video as well for these crispy sugar cookies recipe. Then comes the second layer and for this I am using lemon flavored white chocolate and tofu. Yes, it is a no bake lemon tofu cheesecake with white chocolate. A lot of people don't like the taste of tofu but trust me if you eat it this way you will never know there is tofu in it. You can even use paneer instead of tofu for this cheesecake recipe if you are not into tofu. This second layer required a lot of gentle whipping and blending to for a smooth cheesecake like layer. And finally, the decoration part. I have made small balls with my crispy gluten-free sugar cookie batter for decoration. I was getting left with very little batter and I didn't want to make more cookies, so I made these. Like I said with your own recipe you can play with it and go with the flow.

And FYI, the strawberry used is from my garden. This was the first strawberry of the season from this plant, and it was really tiny perfect for decoration. And not the forget the beautifully purple black grape compote that I have used to serve my lemon tofu cheesecake with. The full recipe video of black grape compote is available on my YouTube channel. I have shared the recipe links from my website below in the recipe details if you want to read them.

Cheesecakes are really amazing desserts and whoever invented them is a genius. A mix of soft and crunch buttery textures and the sweetness work so well together. I always use ghee instead of butter for some reason. Maybe the Indian in me shouts that out to use ghee in everything possible but butter in cheesecake is non-negotiable. Ghee taste great as well but butter is butter. You can even check my no bake coffee and chocolate cheesecake recipe. In this I have used ghee and it is gluten-free with a base layer made with oats and instead of Maida slurry I have used a gluten-free alternative.

This Lemon cheesecake recipe requires patience as it takes time to set. I prefer refrigerating it overnight or for minimum of 12 hours but if you are in a rush for some reason 8-9 hours also do the trick.

Happy Baking!

For a removeable cake base tin, I am using Xacton teflon Round cake tin which is handy in making cheesecakes and other cakes as well. It is easy to use and durable.

INGREDIENTS -

For the base layer

15- 17 gluten free sugar cookies

50 gm Butter, melted

For gluten-free sugar cookie recipe

For the Lemon tofu cheesecake layer

150 ml cream

180 gm tofu

condensed milk, as per sweetness required

80 gm Amul lemon white chocolate

30 g Butter, melted

For serving and decoration 

Black grape compote

Lemon slice

1 small strawberry

1 small spring of Tulsi leaves

crispy sugar cookies balls

For black grape compote recipe

METHOD -

1. Grease and line a removable base cake tin.

2. Blend sugar cookies in a jar and take it out in a bowl. Combine it with butter so that it sets when you press is with a spoon.

3. Now transfer this to the lined cake tin and make a smooth even bottom layer flattening it evenly. Refrigerate while you work with rest of the elements.

4. In a bowl take cream and whip it up lightly now add condensed milk to it and whip it again. It should form a little form like, lightly aired consistency.

5. Now blend tofu in a jar to a really fine paste. Don't add any light to it. The blender will do the job.

6. Now take the melted butter and lemon white chocolate and combine them. Now add tofu to it followed by whipped cream and condensed milk mix. Fold it all well and transfer it over the set biscuit base.

7. Tap a few times to it is settle and remove any air bubble or space and refrigerate overnight or at least for 8-9 hours.

8. Demould it, garnish it with small sugar cookie balls, lemon slice, strawberry and a spring of Tulsi leaves and serve with black grape compote. Indulge.

Note - If you don't have lemon flavored white chocolate take the regular white chocolate and add lemon zest and lemon juice to it. I am using salted butter but if you want to use unsalted butter make sure you add a pinch of salt to your tofu cream mix just to enhance the flavors.

Check the full recipe on YouTube (Gluten_free_whisk) - Lemon tofu cheesecake with grape compote recipe.

Lemon tofu cheesecake with grape compote | Glutenfreewhisk

White chocolate cheesecake with tofu & grape compote | Glutenfreewhisk