3tablespoonstem ginger syrup, (from a jar of stem ginger)
2tablespooncoconut oil
3teaspoonvanilla extract
2lemons (zest of 2, juice of 1)
1pinchsalt
100mlcoconut milk
2tablespoonagar agar powder
Instructions
First, line the bottom of an 8”/20cm round cake tin with baking paper, and drain the tofu in a sieve. Shake the sieve a few times to get a bit more liquid out of the tofu.
320 g silken tofu
To make the base, place the ginger biscuits into the food processor and pulse until they go to a breadcrumb like consistency. Then, with the motor running, pour in the melted coconut oil and whizz for a few seconds until it is well mixed. (In the TM, just put the biscuits and the coconut oil into the jug and set to 10 secs. / sp. 4.5). Pour the mixture into the lined cake tin and press down with a spatula to get it flat. (Use your hands and knuckles to press it down as much as you can). Then cover the tin and put it in the fridge.
260 g ginger biscuits, 4 tablespoon coconut oil, melted
Next, make the topping. Put all the filling ingredients except the agar agar and coconut milk, into a blender or food processor and whizz until really smooth and thick. (TM: 1 min. / sp. 10, stopping to scrape down the sides a few times – every 15 seconds or so).
320 g silken tofu, 100 g maple syrup, 3 tablespoon stem ginger syrup, 2 tablespoon coconut oil, 3 teaspoon vanilla extract, 2 lemons (zest of 2, juice of 1), 1 pinch salt
Pour the coconut milk into a very small pan and sprinkle the agar agar powder on top. Place on a hot stove and bring to the boil, then immediately turn the heat down to low and stir the agar agar into the coconut milk. Keep stirring until the agar agar has fully dissolved. This takes about 5 minutes. Make sure that it is a really low heat so that it doesn't boil too fiercely. You might need to keep pulling it off the heat a little while you stir. If it boils too fiercely, the liquid will evaporate off and it will go too thick before the agar agar has fully dissolved.
100 ml coconut milk, 2 tablespoon agar agar powder
Once the agar agar powder has dissolved, turn the food processor on again (with the tofu mixture still in there) and slowly pour the agar agar mixture into the food processor with the motor running. Mix for a minute so that it is well distributed throughout the mixture. (TM: 1 min / sp. 4.5 while pouring in the agar agar mixture, then scrape down the sides, put the lid back on with the MC in, and set to 1 minute / sp. 7).
Pour the tofu mixture into the tin on top of the ginger biscuit base. Then cover the tin with cling film and put it back in the fridge for at least 4 hours to set.
Serve decorated with berries or pomegranate seeds and perhaps some thinly shaved slices of stem ginger.
Notes
If you have any problems with the cheesecake not setting or if the filling is bitty, it is likely that the agar agar did not fully dissolve properly or that it didn't mix quickly enough into the filling mixture before firming up. If that happens, just pour (or scrape) the mixture into a pan and gently heat, stirring continuously, for 5 minutes. This will ensure all the agar agar dissolves and is stirred well into the mixture. Then pour back into the cake tin on top of the ginger biscuit base and refrigerate again.