This is a cheesecake with character! The almonds and the tofu give this cheese cake a crunchy, chewy texture, while the almond extract gives a heavenly taste!
5 dl. (2 c.) cooked millet
200 g. (1 ½ c.) almonds
3-5 dl. (1¼ – 2 c.) oat or soy cream
270 g. (9.5 oz) tofu
several drops of almond extract
1 ½ – 2 dl. (2/3 – 3/4 c.) stevia sugar (Stevia Strö)*
3 dl. (1¼ c.) berries
2 dl. (¾ c.) dates
Soy whipped cream
Cook the millet according to the directions on the package and mix the millet “porridge” with the chopped almonds, oat or soy cream, tofu and almond extract to make a batter. Sweeten with stevia sugar. Pour into a oven form and bake at 175°C for about 45 minutes. For the berry sauce mix the berries and dates with a hand mixer to make a sauce. Serve the almond cheesecake with berry sauce and a little soy whipped cream.
*Stevia sugar is a sweetener made with 50% less sugar and stevia, that is measured the same as regular sugar. Sugar or another sweetener could be used in the same quantities.