Recipe for cooking papaya tofu cheesecake with mango glaze

Quick Meals- Salads and Vegetarian Dishes :: Vegetarian Desserts

Papaya Tofu Cheesecake with Mango Glaze

Oat Crust
1 1/2 C. rolled oats blended into flour in a food
    processor (or substitute whole wheat pastry flour)
1/2 C. barley flour
1/4 C. water
1/4 C. canola oil
1/4 C. maple syrup

Mix together dry ingredients in a bowl. In a separate bowl, mix the wet ingredients and then add the dry to the wet. Mix well with a fork. Press the mixture into an oiled 9 or 10" spring bottom pan. Pre-bake for 10 min. at 325 degrees F. Cool before adding the filling.

Filling
1/2 ripe papaya
1/2 C. canola oil
2 pkg.s extra firm tofu
3/4 C. maple syrup
1/4 tsp. sea salt
2 tsp. arrowroot
2 Tbsp. lemon juice
1 1/2 tsp. vanilla extract or flavoring

Whip papaya and oil in a food processor. Add the tofu and blend well, until the texture is very creamy. Blend in remaining ingredients. Pour into the oat crust and bake at 350F for 50 min. until the top is light brown and the cake is set firm. Let cool before adding the Mango Glaze.

Mango Glaze
1/2 ripe Mango
1 Tbsp. maple syrup
1 Tbsp. arrowroot dissolved in 1/4 C. water

Add the maple syrup and diluted arrowroot to a sm. pot and simmer on med. heat for about 3 min. Add mixture to the mango in food processor and blend until smooth. Pour over the already set, cooled down cheesecake. Refrigerate for several hr. - overnight would be best. When ready to serve, take a wet knife and run it around the outer edge of the cake to loosen it from the side of the pan. With your hands on the bottom of the pan, press up so that the cake moves up out of the frame.