NUTRITION

SERVINGS

INGREDIENTS

12 oz Silken tofu

0.5 cup Liquid egg whites

1 tbsp Full-fat coconut cream

0.5 tbsp Maple syrup

1 tsp Vanilla extract

1 tsp Lemon juice

0.5 cup Mixed berries

0.13 tsp Sea salt

0.5 tsp Coconut oil

PREPARATION

• 1

  Preheat your oven to 325°F (165°C) and lightly grease a 6-inch oven-safe ramekin or small baking dish with the coconut oil.

• 2

  In a high-speed blender, combine the silken tofu, liquid egg whites, coconut cream, maple syrup, vanilla extract, lemon juice, and sea salt.

• 3

  Blend on high for 60 seconds until the mixture is completely smooth, creamy, and slightly aerated.

• 4

  Pour the batter into the prepared baking dish and smooth the top with a spatula.

• 5

  Bake for 35 to 40 minutes until the edges are set and firm, but the center still has a slight, custard-like jiggle.

• 6

  While the cheesecake is baking, add the mixed berries to a small saucepan over medium-low heat.

• 7

  Simmer the berries for 8 to 10 minutes, stirring occasionally and mashing slightly, until they break down into a thick, glossy compote.

• 8

  Remove the cheesecake from the oven and allow it to cool for at least 15 minutes before spooning the warm berry compote over the top.