Dreamy creamy vanilla cheesecake

Cheesecake is one of my all time favorite desserts. Vanilla is one of the classic flavors, and nothing combines better with vanilla than chocolate and berries. So to this cake I decided to add ganache on top and make it on a base of cranberries that give it a beautiful color and a delicious fruity touch.

For this cake you only need 9 ingredients, yes, only 9 !!! Super simple, ready to cool down in just 15 minutes and enjoy for the coffee time.

This main ingredient is tofu, which is super practical to make creamy, delicious and healthy cakes full of protein. With a naturally sweetened crust. And the ganache contrasts perfectly with the other two layers of flavors.

Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!

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Creamy vanilla cheesecake with tofu and cranberry crust

A simple recipe, easy, full of protein and perfect to share at the coffee time!

Course Dessert

Prep Time 15 minutes

Servings 6 slices

Author Gaspar Carreira

Ingredients

Crust

• 1 cup dried cranberries 160g
• 1 cup grated coconut 200g
• 3 Tbsp melted coconut oil

Cheesecake

• 500 g silken tofu
• 1/2 cup full fat coconut cream 100ml
• 1/3 cup melted coconut oil 55ml
• 1/2 Tbsp vanilla extract
• 2/3 cup maple syrup or raw honey 150ml
• pinch sea salt

Ganache

• 100 g chopped dark chocolate at least 80% cacao
• 1/4 cup coconut cream 50ml

Instructions

Crust

1. Soak the cranberries in hot water for one hour. Drain and process with the grated coconut until they are well integrated. Add the coconut oil, process again. Put in a mold of 16cm in diameter with parchment paper and cool for one hour.

Cheese part

1. Process the tofu until you get a smooth cream. Add the rest of the ingredients and re-process for a few seconds until everything is well integrated. Put on the base and cool for 4 hours.

Ganache

1. Melt the chocolate with the cream in a bain-marie, mixing and taking care not to burn. Put on the cake and cool until the ganache is firm.