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
VEGAN CLASSIC CHEESECAKE
This dairy- and egg-free classic is creamy and satisfying, thanks to the combo of silken tofu and vegan cream cheese. Silken tofu is softer and more fragile than regular tofu-perfect for desserts like this.
Provided by Food Network Kitchen
Time 13h35m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F.
- For the crust: Spray a 9-inch springform pan with cooking spray. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups). Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side. Bake until golden brown, about 15 minutes. Cool completely on a rack.
- For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more. Pour onto the cooled crust.
- Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour. Turn off the oven and leave the cake in for 30 minutes more. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Remove the springform ring, top the cheesecake with fresh raspberries and serve.
Nutrition Facts : Calories 450 calorie, Fat 23 grams, SaturatedFat 5 grams, Sodium 390 milligrams, Carbohydrate 54 grams, Fiber 4 grams, Protein 9 grams, Sugar 41 grams
CHEF JOEY'S VEGAN TOFU CHEESECAKE
I got this recipe from the Veg food.net site. One of the steps is to drain the silken tofu. I set mine in a hand sieve over a bowl and let it drain over night. I added a few extra ingredients to suit my tastes. This turned out creamy and delicious. I think it would be good with some fresh fruit on top and a nice dollop of Whipped Coconut Cream.
Provided by Chef Joey Z.
Categories Cheesecake
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350'F.
- The first three ingredients are for the Graham Crust.
- Put the graham crackers in a food processor and process to break them up into a fine powder. Then add the sugar, then the melted margarine. Pulse to incorporate.
- Press the crust into a greased 9 inch spring form pan. Bake at 350'F for 10 minutes. Let cool.
- Put your tofu and cream cheese in the bowl of a hand mixer (I used my kitchen aid) and whip until the mixture is smooth and creamy with no lumps.
- Add the remaining ingredients and whip again until well incorporated.
- Pour into the spring form pan with the graham crust and bake at 350'F for 45-50 minutes. Turn off the oven.
- Let sit for 15 more minutes to allow the cake to settle. It should be lightly golden round the edges and should have pulled away from the sides of the cake tin.
- It will wiggle if you shake it slightly. I also gently touched the top and it sprang back.
- Remove the cake from the oven and place on a cooling rack for at least one hour. Then, put in fridge for at least 3 more hours.
- Check your cake as it bakes, you don't want it to burn.
- When you cut a piece of this put a paper towel in the cut section as it will absorb any moisture and prevent soggyness on the bottom of the cake.
- Bon Appetit!
Nutrition Facts : Calories 264.5, Fat 14.6, SaturatedFat 1.9, Sodium 70.2, Carbohydrate 28.6, Fiber 0.8, Sugar 19.9, Protein 5.3
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