15 digestive biscuits (graham crackers)
3 Tbsp. Light Syrup
2 Tbsp. oil
1 Tbsp. water
Place biscuits (crackers) in a food processor and process them until they are finely ground. Then place in a bowl and add rest of the ingredients, mix well.
Place the mixture in a greased, springform with removable bottom. Bake at 175 ° C (350° F) for 7-8 minutes. Check often so it doesn’t burn.
500 g (18 oz) tofu
1 tsp. vanilla sugar
¾ tsp. salt
1 ¼ dl (½ c) raw sugar
½ dl (¼ c) rapeseed oil
¼ tsp. ground coriander
juice of 2 lemons
zest of 2 lemons
2 Tbsp. corn starch
1 dl (½ c) raspberries, fresh or frozen
Add all ingredients except raspberries to a blender and mix well. Pour the filling over the mixture in the pie mold.
Place raspberries on the top of the batter. Bake for 20-30 minutes at 175 ° C (350° F). The cheesecake is ready when it has “cracked” on the top and is not runny on the inside. Let it cool.
1 ½ dl (2/3 c) raspberry juice (drained from frozen raspberries)
¾ dl (1/3 c) water
¾ dl (1/3 c) sugar
¾ tsp agar agar powder (¾ Tbsp agar agar flakes)
125 g raspberries, fresh
Decorate the cheesecake with the fresh raspberries. Mix raspberry juice, water, sugar and agar agar and cook for 3 minutes. Allow to cool down slightly, but not too long. Pour or spoon the gel over the cheesecake.
It tastes best the next day and when the cheesecake is cooled down.
Instead of raspberry jelly, you can garnish the top with a thin layer of raspberry jam or just fresh berries or fruit.
* To make an alternative jelly one can use 1 ½ dl (2/3 c) Gelésocker Multi (brand Dan Sukker) instead of water, sugar and agar agar, cooking only ½-1 minute.