The recipe
Ingredients
Contains: wheat, soy (auto-detected from the ingredients and method; we can miss things, so check labels)
- Oat Crust
- Filling
- Mango Glaze
Directions
Make the crust
Blend the rolled oats into flour in a food processor (or use whole wheat pastry flour as a substitute).
Make the filling and bake
Whip papaya and oil in a food processor.
Add the tofu and blend well until the texture is very creamy.
Blend in the remaining ingredients.
Pour the mixture into the oat crust.
Bake at 350°F for 50 minutes until the top is light brown and the cake is set firm.
Glaze and chill
Let the cheesecake cool before adding the mango glaze.
Add the maple syrup and diluted arrowroot to a small pot and simmer on medium heat for about 3 minutes.
Add the mixture to the mango in a food processor and blend until smooth.
Pour the glaze over the already set, cooled cheesecake.
Refrigerate for several hours; overnight is best.
Serve
When ready to serve, take a wet knife and run it around the outer edge of the cake to loosen it from the side of the pan.
With your hands on the bottom of the pan, press up so that the cake moves up out of the frame.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Tofu
- Provides the creamy, dense body of the filling once blended smooth.
- Rolled oats
- Form the structure of the crust, binding it into a firm base.
- Arrowroot
- Thickens the glaze and helps the filling set smoothly without graininess.
- Maple syrup
- Adds sweetness and moisture to both the filling and the glaze.
- Canola oil
- Adds fat and richness, giving the filling a smoother mouthfeel.
- Papaya
- Contributes moisture and a soft, mellow fruit flavour to the filling.
The step that matters
Bake until the centre is set. Tofu-based fillings firm as they cool, so pulling the cake too early leaves it soft and prone to collapsing. Baking until the top is light brown and the cake is firm ensures a sliceable texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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