800 g silken tofu
100 g Xucker Light
70 g ground oat bran
pulp of 2-3 vanilla beans
Grated organic lime
juice of one lime
Preheat the oven to 180°.
Blend the silken tofu with all the other ingredients in a good blender on high speed until smooth. There must not be any chunks left in it! The more oat bran you use, the firmer the cheese cream will be.
Grease a small springform pan and line the bottom with baking paper.
Pour the mixture into the springform pan and bake for 50-60 minutes.
