This is a type of cheesescake made from tofu, with a cornmeal base, and flavoured with rosewater and Asian apples, called Fuji apples…Totally scrumptious and totally gluten and milk free!!
INGREDIENTS385 gram Can of Fuji Apples 800 grams of Tofu 70 grams of Caster Sugar Grating of Nutmeg Drop of Almond Extract Splash of Rice Wine/White Overproof Rum 3-4 |tablespoons of Rosewater Cake Base: 400 grams of Harina Pan 150 grams of Caster Sugar 250 grams of Margarine
Chop fuji apples into bitesize pieces, and set aside in a bowl. Blend tofu and all other ingredients, except the apples. Put the apples into this mixture and set this aside also. Combine margarine, sugar and cornmeal and knead together until absorbed and has combined into a soft ball of dough. Using your hands, spread the mixture over the base of a cake tin. Bake for 14-20 minutes on 170-180 degrees, until golden. Pour the Tofu mixture over the base and bake for around 30 minutes, on 160 degrees, or until set.Serve with fresh fruit and soya cream on the side. Enjoy!!