Baked Tofu Cheesecake with Hibiscus & Black Cherries Vegan recipe

Baked Tofu Cheesecake with Hibiscus & Black Cherries

Prep 30 mins
Cook 25 mins
Serves 6-8

This rich and indulgent baked vegan tofu-cake is silky smooth, packed with sweet vanilla notes and balanced with sweet hibiscus syrup. A real treat!

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1 Pack of Cauldron Organic Tofu, drained
1 tbsp corn syrup
8 tbsp maple syrup
2 tbsp vanilla extract
150ml coconut milk
1 vanilla pod, split lengthways
250g coconut cream
4 tbsp corn flour (dispersed in 3 tbsp of cold water)
1 tbsp lemon zest
2 tbsp lemon juice

For the Hibiscus Syrup:

200ml boiling water
25g dried hibiscus flowers
50g caster sugar

For the Pastry:
200g plain flour, sieved
70g icing sugar, sieved
100g vegan spread suitable for baking
Extra flour for dusting

For the Topping:
200g black cherries
45g sugar
2 tbsp water


  1. Preheat the oven to 200°C/400°f/Gas mark 6.
  2. Make the pastry by combining the ingredients in a food processor and mixing until combined (1-2 minutes). Cover the pastry in cling film and refrigerate for 20 minutes.
  3. Roll out to cover a 20cm tin (3-4cm deep) and blind bake covered with greaseproof and baking beans for approximately 15 minutes. Remove the beans and bake for a further 10 minutes until the pastry is cooked. Reduce the oven temperature to 180°C/350F/Gas mark 4.
  4. Meanwhile prepare the filling by heating the coconut milk gently with the vanilla pod (do not boil). Allow to cool slightly for 2-3 minutes, remove the vanilla pod and scrape out the seeds with a knife adding them back to the milk. Blitz the tofu with the corn syrup for 3-4 minutes in a food processor. Add the maple syrup and vanilla extract and blitz until smooth. Add the coconut milk, corn flour, lemon juice and lemon zest and mix well until combined.
  5. Pour into the pastry case and bake for 25-30 minutes until set.
  6. To prepare the Hibiscus syrup, place the flowers in the boiling water and leave to infuse for 10-15 minutes. Strain, retaining the infused water. Gently heat this with the sugar until dissolved then bring to a boil and cook for 2-3 minutes stirring often until the volume of the liquid has reduced by half. The bubbles in the mix will be small and plentiful at this point. Remove from the heat and allow to cool for 10 minutes or until needed. This can be made in advance and kept in an airtight container or jar for up to a week. If the liquid has reduced further than to a viscous syrup, simply add a little hot water and stir well.
  7. To prepare the topping heat all of the ingredients in a pan for 4-5 minutes until the cherries are softened and a syrup has formed.
  8. Allow the baked tofu cake to cool then top with the cherries and drizzle with the hibiscus syrup.
  9. Enjoy hot or cold!