Tempeh Bacon Cheesecake

Los ingredientes

For 4 people

  • 150g Ricotta
  • 150g Light Cheese spread (Philadelphia)
  • 300g tempeh
  • 4 tbsp barbecue sauce (no added sugar)
  • 8 tbsp soy sauce
  • 4 tsp garlic powder
  • 4 tsp maple syrup
  • Juice of ½ lime
  • 4 slices of bread
  • Fresh garlic
  • Dill + chives
  • Salt + pepper


  1. In a bowl blend the barbecue and soy sauces, garlic powder and maple syrup.
  2. Cut the tempeh in small strips and marinate them in the previously prepared sauce for a couple of hours.
  3. Bake the tempeh in a pan for a few minutes and let cool down.
  4. Toast the slices of bread in a toaster or the oven until slightly crispy – 5min. Once ready, grate fresh garlic on the top, just to perfume the bread.
  5. In a large bowl, mix together the ricotta and cheese spread. Add the salt to taste, pepper, lime juice, the minced dill + chives and the baked tempeh.
  6. Cut rectangles of baking paper that would adapt to the length and high of the cookie cutter. Start by cutting out a piece of bread and leave it on the bottom. Add the baking paper and then use a scoop to place the cheese/tempeh batter on the top. Gently press the top and place in the fridge for a couple of hours.
  7. When ready to serve take out the cookie cutter and baking paper. Top with fresh chives and a few pieces of tempeh.