Macrobiotic Tofu Cheesecake

• 50 grams Wheat flour
• 80 grams Whole wheat flour
• 20 grams Oatmeal
• 2 tsp Kinako
• 2 tbsp Maple syrup
• 4 tbsp Canola oil
• 1 pinch Salt
• 1 block Firm tofu
• 50 ml Soy milk
• 40 ml Canola oil
• 2 tbsp Lemon juice
• 2 tbsp Maple syrup
• 2 tbsp Kudzu starch
• 1 tsp White miso

1. Wrap the firm tofu in a clean cloth or paper towels to drain the liquid.
2. Preheat the oven to 180C.
3. Add all of the ingredients marked into a bowl and mix.
4. Add the ingredients marked to a separate bowl and mix together well.
5. Add the mixture from Step 2 into the bowl from Step 1 and mix together gently.
6. Pour the mixture into a tart pan and press into the bottom firmly while flattening the surface.
7. Bake for 15 minutes at 180C.
8. Once baked, leave to cool.
9. Add the drained tofu and the ingredients marked i a food processor or mix with a hand mixer until smooth.
10. Pour the mixture from Step 6 on top of the mixture from Step 5 and bake at 180C for approximately 20 minutes.
11. Once cooled, place in the refrigerator and chill.
12. Once chilled and set, cut the cheesecake into the size you'd like and serve topped with jam or your favourite fruit.

flour, whole wheat flour, oatmeal, kinako, maple syrup, canola oil, salt, tofu, milk, canola oil, lemon juice, maple syrup, kudzu, white miso

Taken from cookpad.com/us/recipes/142957-macrobiotic-tofu-cheesecake (may not work)