Tofu Cheesecake Food

TOFU CHEESECAKE

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.

TOFU CHEESECAKE RECIPE

Steps:

• Slice and enjoy!

TOFU CHEESECAKE

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.

TOFU CHEESECAKE RECIPE: SINFULLY DELICIOUS AND VEGAN!

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!

VEGAN CLASSIC CHEESECAKE

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.

PUMPKIN TOFU CHEESECAKE

Steps:

• Make the graham cracker crust: In a food processor or blender, process the graham crackers on high speed until they are finely ground. Add the margarine and pulse until the mixture resembles coarse crumbs. Pat the mixture into a thick layer in the bottom of an 8-inch springform pan, or thinner layers in 2 (9-inch) pie plates.
• Make the filling: Have all the ingredients at room temperature. Preheat the oven to 325 degrees. In a food processor or blender, puree the tofu and pumpkin until smooth. Add the sugar, spices, soy cream cheese, and vanilla and process until smooth. Scrape down the sides as necessary.
• Pour the tofu mixture into the prepared pie crusts and bake for 50 minutes, until the cheesecake mixture is firm.
• Turn the oven off, leaving the cake in the oven for 1 hour. Remove and cool to room temperature. Refrigerate the cheesecake overnight. Serve slightly chilled.

"I DON'T BELIEVE IT'S...." LEMON TOFU CHEESECAKE!

Steps:

• Preheat the oven to 350°F.
• In a medium bowl, combine graham cracker crumbs, maple syrup and almond extract.
• Mix until the graham cracker crumbs are moistened.
• Prep a 9 inch springform pan by spraying the bottom and sides with nonstick oil spray, or by oiling with a paper towel.
• Tip crumb mixture into the prepped springform pan and press it evenly on the bottom.
• Bake the crust for 5 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.
• Blend all the filling ingredients in a food processor (or blender) for about 30 seconds, or until smooth.
• Pour filling into the springform pan over the cooled crust.
• Bake for about 30 minutes or until the top of the cheesecake is lightly browned.
• Remove the cheesecake from the oven and allow it to cool.
• Place the cooled cheesecake in the refrigerator for at least 2 hours until it is thoroughly chilled and firm.
• To serve, take a long knife and heat the blade in hot hot water.
• Slide the blade of the knife along the edge of the cooled cheesecake to ensure that it will separate from the pan.
• Release the springform ring, slice, sprinkle with slivered almonds if desired and serve cold.