Tofu Banana Cheesecake Food
TOFU CHEESECAKE RECIPE: SINFULLY DELICIOUS AND VEGAN!
Provided by Meredith James
Time 1h30m
Yield one
Number Of Ingredients 7
Steps:
- While preparing a 9-inch baking tray, preheat your oven to 350°F.
- Use a tofu press to press and drain your extra firm tofu.
- Crumble the pressed tofu into small pieces in a large mixing bowl.
- Mix the tofu with sugar, vanilla extract, salt, vegetable oil, and freshly squeezed lemon juice.
- Move everything over into a food processor and blend everything well.
- Place your Graham cracker crumbs in the bottom of the baking tray to form the layer of crust.
- Pour the blended vegan cheesecake mixture into the baking tray and allow it to settle.
- Smooth out the top layer of the mixture with a spatula or spoon.
- Place the cheesecake into the centre of your preheated oven and leave it to bake for a minimum of 20 min.
- When the top is beginning to brown, remove the baked vegan cheesecake and allow to cool in the refrigerator.
- Once the cheesecake is chilled, it's time to serve it to your hungry friends and family!
Nutrition Facts : ServingSize one 9-inch cheesecake
TOFU CHEESECAKE RECIPE
Steps:
- Slice and enjoy!
Nutrition Facts : Calories 646 kcal, Carbohydrate 72 g, Cholesterol 0 mg, Fiber 4 g, Protein 11 g, SaturatedFat 19 g, Sodium 238 mg, Sugar 54 g, Fat 37 g, ServingSize 1 cake (8 slices), UnsaturatedFat 0 g
TOFU CHEESECAKE
A vegan alternative to cheesecake. Very creamy and smooth. Top with fresh fruit, if desired.
Provided by Skinnychef86
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 2h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- In a blender or food processor, combine tofu, sugar, vanilla, salt, vegetable oil, and lemon juice. Blend until smooth. Pour into the pie crust.
- Bake in the preheated oven until slightly brown, 20 to 30 minutes. Remove from the oven to cool. Refrigerate until chilled.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 46.4 g, Fat 18.3 g, Fiber 0.7 g, Protein 8.1 g, SaturatedFat 3.2 g, Sodium 249.2 mg, Sugar 36.9 g
TOFU BANANA CHEESECAKE
This is a recipe that I tweaked from a cookbook called "Light Desserts". It was banana pineapple, but that wasn't applealing to me at the moment, so I made banana orange. You could use whichever you pleased, or even something else entirely, I suppose. (Cooking time includes chilling time).
Provided by Vye367
Categories Cheesecake
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Crust:.
- Combine crumbs and melted butter.
- Press on bottom of 9-inch springform pan.
- Bake at 350 for 6 minutes; cool.
- Pie:.
- Drain tofu (not necessary if you are using Silken tofu). Set aside.
- In a blender or food processor, combine eggs, sugar, lemon juice, lemon peel and vanilla.
- Cut tofu and bananas into chunks; add half to mixer and blend.
- Add second half and oranges, blend until very smooth.
- Pour mixture into crust.
- Bake at 325 until golden, but center still jiggles slightly when gently shaken (about an hour).
- Let cool in pan on rack, then cover and chill in refrigerator until cold (2-3 hours).
- To serve, remove pan sides and sprinkle with graham cracker crumbs and/or orange peel (if desired).
Nutrition Facts : Calories 251.2, Fat 10.1, SaturatedFat 4, Cholesterol 64.3, Sodium 127.4, Carbohydrate 33.8, Fiber 2.3, Sugar 23.8, Protein 9.3
BLUEBERRY TOFU CHEESECAKE - NO BAKE!
Use a prepared crust for a quick, low mess, no-bake pie! Expect this to need to chill 4-6 hours to set completely. This is not vegan as written, but I suspect the cream cheese could be replaced with with a soy cream cheese and the milk with almond or soy milk without any ill effect. Made this as an experiment and was pretty pleased with the results. I don't think anyone would ever think it was "real" cheesecake, but it certainly could pass for a tofu-free light/diet cheesecake. My recipe tops with blueberries, but use your fresh fruit of choice! Please note that the amount of milk is just a guess--please use only as much as you need to get your blender/food processor to make a smooth, creamy filling. I only used 1/2 cup of sugar because I knew my berry topping would also be sweet--you can taste your filling after blending and add additional sugar if you need it.
Provided by Just Garlic
Categories Pie
Time 15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare your desired crust as necessary.
- To prepare the filling, add the tofu, cream cheese, sugar, lemon juice, and lemon zest to your blender or food processor. Add milk as necessary to be able to process, and blend until smooth.
- Taste for sweetness. If satisfied, poor into prepared crust and place in refrigerator to set--expect to give it at least four hours.
- To prepare the topping, add the remaining ingredients to a small sauce pan over medium-low heat. Stir to dissolve sugar and begin breaking down berries. Turn off heat and cool before topping the completely set, chilled pie (you can store your berry topping in the refrigerator while your pie sets).
Nutrition Facts : Calories 374.7, Fat 19.7, SaturatedFat 7.7, Cholesterol 33.4, Sodium 273.7, Carbohydrate 45.5, Fiber 1.2, Sugar 34.4, Protein 6.9
TOFU CHEESECAKE
OK, I'm vegetarian, but I do occasionally eat dairy & eggs. And I just love cheesecake! In fact, I posted an "ovo-lacto" cheesecake recipe (New York Style Sour-Cream-Topped Cheesecake, Recipe #313572). But when the nutrition wizards at RecipeZaar did their calorie/fat count, I fell on the floor! So, here's a vegan variety, made with tofu. It's even sugar free! (I use maple syrup as the sweetener and it comes out really yummy.) The tahini adds a bit of a bitter, "cheesy" tang--you can cut down on the tahini or omit it altogether, if you don't like the taste. I can't wait to see how this compares in the fat/calorie count to that other recipe! (This recipe is adapted from "The Tofu Cookbook" by John Paino and Lisa Messinger.)
Provided by Veggie Girl NYC
Categories Cheesecake
Time 50m
Yield 1 cheesecake, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Bake pie crust in oven according to package directions. (I used a whole wheat pie crust, to very good results!).
- To make filling, crumble tofu into blender. Add all remaining ingredients except Fruit Topping; blend well.
- Pour tofu mixture into prepared pie crust, and bake at 350 F for 35-40 minutes.
- Cool first, then add your favorite fruit topping if desired.
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