top of page
Super Health Food


Cheesecake with mulled pears


  • 500 gr of digestive biscuits

  • 120 gr of rice malt

  • 250 gr of natural tofu

  • 250 gr of tofu spreadable cream

  • 1 tablespoon of grated lemon zest

  • The juice of 1 ½ lemon

  • 180 grams of sugar

  • 1 tablespoon of cornstarch

  • 2 tablespoons of natural almond milk

For the topping

  • 2 firm pears

  • ½ glass of still red wine

  • 7 cloves

  • 5 juniper berries

  • ½ star anise

  • 1 cinnamon stick of about 6 cm

  • 2 tablespoons of brown sugar

Put the wine and spices in a bowl and leave to flavour for an hour.

Preheat the oven to 175°C. In a bowl, crumble the biscuits, mix them with the agave syrup and line the bottom of a 22 cm cake pan - previously covered with baking paper - and bake for 5 minutes.

In a mixer, combine the tofu, the cream cheese, the grated lemon, the lemon juice and the sugar and the corn starch previously dissolved in the almond milk and blend until a soft cream is obtained which will be placed on the cookies. Bake for 25 minutes (always at 175 °C) and then another 15 minutes at 165 °C. Allow to cool on a wire rack and then chill in the refrigerator for at least 4 hours.

Filter the wine and sprinkle the pears. Leave a few minutes to flavour and filter the pears too. Put two tablespoons of brown sugar and 4 tablespoons of spiced wine in a pan. Caramelize the pears, let them cool and use them to decorate the cake together with spices to taste.

Post recenti

Mostra tutti


bottom of page