Monday, July 19, 2010

Home is where the Pineapple Cheesecake with Cashew Cream is...

I've been craving pineapple cake. I love pineapple to the point that it could be considered a little odd. I decided to make a pineapple cheesecake similar to the one in "How it all Vegan" by the lovely ladies, Tanya Barnard and Sarah Kramer.
For the base, I went to my local independent grocery store and found Naturally Good Bakehouse Cookies in Coconut Crunch. You could use whatever vegan cookies you find, or make your own base.
I used a potato masher to mash them into crumbs, and then mixed this with one Tablespoon of olive oil and one Tablespoon of water. I then pressed this into the bottom of a cake tin (see photo). This cake tin was particularly good as it allowed me to remove the sides from the bottom when it was cooked. Very handy.

So... then i heated my oven to 170*C. It says 325*F in the book, but that converts to 162.7*C and i like things a little hotter.
In the food processor, I added 2 and a half cups of silken firm tofu, 2 cups of medium tofu, lemon zest from one lemon and 2 Tablespoons of lemon juice. I added half a cup of corn syrup and half a cup of raw sugar. I then added two tablespoons of olive oil and 2 teaspoons of vanilla essence with a pinch of sea salt. Then, here's the fun bit. BLEND... blend, blend,until it's a beautiful, creamy paste. I then added most of a cup of pineapple and blended it just a little so the pineapple was still a little chunky.
Then i poured this beautiful mess onto the biscuit base and popped it in the oven for an hour. You want to make sure that the cheesecake becomes lightly browned, and that when you put a skewer in the cake, it comes out clean. Just keep cooking until this happens- but make sure you don't over cook it.
I was so surprised at how much this cake looked and tasted like a cheesecake. Before baking, i added some chunky bits of pineapple to the top for decoration- probably won't do that again, as it looks so much nicer when fruit is added after it's cooled.
I also made a cashew nut cream. For this, take one cup of cashews that have been soaked for at least a few hours and pop them in the food processor, along with a quarter a cup of water, half a teaspoon of vanilla essence and a Tablespoon of oil. Blend until it's a nice, creamy consistency. Add more water if you need to. My family loved this. Even my Nana, who always says "You don't know what your missing, Sally." Well, now she knows what she's missing... xx


  1. That looks delicious. And sounds not too hard to make. Will have to get some tofu and give this a go!

  2. It is delicious, and really easy! I'm thinking of making it with berries next time :)