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Title: Coconut Macadamia Cheesecake
Categories: Cheesecakes
Yield: 8 Servings

1/2 c Macadamia nuts;
- +2 tb, ground
1 1/2 c Graham cracker crumbs or
- vanilla wafer crumbs
2 tb Maple syrup
3 tb Vegan butter;
- up to 4 tb, melted
16 oz Firm silken tofu; drained
16 oz Vegan cream cheese
1 c Natural sugar
1/4 c Coconut milk; unsweetened
1 ts Coconut extract
1/3 c Shredded coconut;
- unsweetened, toasted

Bring all of the ingredients to room temperature. Preheat the oven to
350?F. Lightly oil a 8 or 9" springform pan.

In a large bowl, combine 2 tb macadamia nuts, cracker crumbs, maple
syrup, and vegan butter until well blended. Transfer to the prepared
pan and press the mixture evenly into the bottom and up the sides of
the prepared pan. Bake for 5 minutes, then set aside to cool.

Place the tofu and vegan cream cheese in a food processor and process
until smooth. Add the sugar, coconut milk, and coconut extract and
process again until smooth. Pour into the prepared crust and bake on
the center oven rack and bake on the center oven rack until firm,
about 40 minutes. Turn off the oven and leave the cheesecake inside
for 30 minutes.

Remove from the oven and let cool to room temperature, then
refrigerate for several hours before serving.

To serve, remove the pan sides, using a knife to loosen it if
necessary. Sprinkle the top evenly with the remaining 1/2 cup
macadamia nuts and the shredded coconut, and cut into wedges.

For an added taste treat and lovely color contrast, serve it with
sliced fresh mango or mango puree.

Recipe by Vegan Planet by Robin Robertson

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