Papaya Tofu Cheesecake with Mango Glaze

== Ingredients ==
=== Oat Crust ===
* 1½ cups rolled oats blended into flour in a food processor (or substitute whole wheat pastry flour)
* ½ cup barley flour
* ¼ cup water
* ¼ cup canola oil
* ¼ cup maple syrup
=== Filling ===
* ½ ripe papaya
* ½ cup canola oil
* 2 packages extra firm tofu
* ¾ cup maple syrup
* ¼ teaspoon sea salt
* 2 teaspoons arrowroot
* 2 tablespoons lemon juice
* 1½ teaspoons vanilla extract
=== Mango Glaze ===
* ½ ripe mango
* 1 tablespoon maple syrup
* 1 tablespoon arrowroot dissolved in ¼ cup water
== Directions ==
# Whip papaya and oil in a food processor.
# Add the tofu and blend well, until the texture is very creamy.
# Blend in remaining ingredients.
# Pour into the oat crust and bake at 350ºF for 50 minutes until the top is light brown and the cake is set firm.
# Let 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 mixture to the mango in food processor and blend until smooth.
# Pour over the already set, cooled down cheesecake.
# Refrigerate for several hours - overnight would be best.
# 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.
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Category:Cheesecake Recipes