How To make Lemon Tofu"Cheesecake"

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CRUST:

2 c Grape-Nuts cereal
1/4 c Maple syrup
1/4 ts Almond extract

FILLING:

1 lb Silken tofu, drained (it
-will say silken on the -container) 1/3 c Sugar
1 tb Tahini
1/2 ts Salt
1 tb Lemon juice
1/2 ts Lemon zest
1 t Vanilla extract
1/2 ts Almond extract
2 tb Cornstart dissolved in 2
-tb rice or soy milk
Crust: Preheat oven to 350 degrees. Place cereal in a food processor or blender; grind to fine crumbs, about 2 minutes. Transfer to mixing bowl. Add maple syrup and almond extract; mix well until crumbs are moistened. Pour into oiled 9-inch pie plate and press mixture evenly on bottom and up sides to form crust. Bake 5 minutes; let cool while preparing filling. Filling: Blend all ingredients in food processor or blender until very smooth, about 30 seconds. Pour into crust. Bake until top of pie is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours. Makes 8 servings. Variations: *Alternatively, use a prepared graham cracker crust. *For a no-bake cheesecake, omit cornstarch mixture. Pour filling into crust and refrigerate until firm, at least 2 hours or overnight. The texture will resemble that of a cream pie. *Add vanilla-flavored liqueur instead of lemon juice and zest for a vanilla cheesecake. *Reduce the sweetener, eliminated the lemon juice and zest, and add pureed raspberries *If the fat content doesn't concern you too much, add 12 ounces of melted semisweet chocolate instead of fruit. *To serve as a pudding, omit the crust and pour the filling into custard cups.

How To make Lemon Tofu"Cheesecake"'s Videos

Tofu Cheesecake - 豆腐芝士蛋糕

Recipe at:

We’ve perfected this sublime Tofu Cheesecake number that will be a hit with your loved ones. Best of all, you can put it together without breaking a sweat - zero baking skills required!

This humble rendition of the cheesecake began as one lone New York woman’s quest for a more nutritious, and healthier cheesecake – the same ones that bear the famous city’s name. Using what she studied in macrobiotics, Marcea published a cookbook which contained the “Tofu Cheesecake” recipe. That one recipe eventually sparked a mini-revolution across the city’s restaurants in the 1980s. It was almost forgotten until almost a decade later when a Japanese-American woman named Keiko won hearts and stomachs with her masterpiece, said to have been rated as the top with “no other coming a close second”.

For the base, we go traditional with a firm spread of finely crushed digestive biscuits and melted butter. Now, for a really luscious cheesecake with an exquisite ethereal texture, we combine the thickened cream, fresh Greek yoghurt, rich cream cheese chunks, icing sugar, good full squeeze of lemon, collagen-packed gelatin, and tofu, then make sure we give it a good blend.

In our recipe, we use Vitasoy Organic Sprouted Tofu to achieve the perfect wobbly consistency and creamy smoothness that just rolls off cleanly onto your spoon. It also has 25% more calcium content compared to other tofu brands, and because it’s sprouted it will offset the heaviness by helping with the digestion.

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Tofu Cheesecake vegan recipe

Hello! This recipe for a lean cake seems very simple, but there are a few nuances that can greatly affect the final result.
First is the quality and taste of the original ingredients. In particular, tofu. Different manufacturers have different texture, moisture, taste and aroma of tofu!
Secondly, the quality of thickeners. Agar-agar came across to me as completely idle and so much that it turned products into stone!
Thirdly, your wit and ingenuity. If you decide to replace the ingredients or change their number - a completely different cake may turn out (perhaps even better than in the video)!
So do not be afraid - experiment and enjoy the process! Then the result will please you for sure!

I used:
Tofu 800 grams
Oatmeal NeMoloko 1.5% - 500 ml (be guided by the final consistency.
Vanilla sugar 10 g (for a sweet cake, I would add another 100 grams of sugar).
Maple or any other syrup - 100 ml. (you can even without syrup if you use sugar).
Lemon juice (1 lemon) along with zest - this is important, gives excellent taste and emphasizes sweetness.
!!!IMPORTANT!!! Agar-agar to boil! You can boil the agar-agar in NeMoloko, and then mix it with tofu and sugar and grind!
!!!IMPORTANT!!! Before sending the finished mixture to cool - try it to taste - maybe add something or change it.
For the top layer will fit any fruit or berries without pits!

I used frozen cherries 300 gr.
70 ml. water and 8 oz. apple pectin.
!!!IMPORTANT!!! The longer the pectin heats up, the less gelling properties become!

!!!IMPORTANT!!! Let the cake to cool thoroughly - at least two hours!
It turns out a real lean cake without baking, eggs and milk!
Enjoy the work done - good luck!


BTW:
Hello everyone and welcome to this channel! Simple and very tasty vegan recipes are waiting for you here twice a week!
Unusual and colorful dishes from around the world, created from the available ingredients!
Everything we love.

#cake #vegan #recipe

Michael's Kitchen Ep. 25: SORTEDfood's Tofu Cheesecake

Recipe:

Hey guys! It has been a little while but I'm back with another video from the SORTED guys. I would never have thought about using tofu as the base in a cheesecake, but it tasted amazing. Having the tofu made it creamy as well as nullifying the sweetness from the sugar. Hope you all give this a go!

Baked Tofu Cheesecake with Berries | Yutaka

All the wonderful flavour minus some of the calories. Our tofu cheesecake is the perfect finish to any meal.

RECIPE:

INGREDIENTS: (using a 20cm cake tin)

• 160g digestive biscuits
• 60g butter, melted
• 1 tsp cinnamon powder
• 350g (1 pack) Yutaka tofu
• 500g soft cheese
• 175g caster sugar
• 2 large eggs
• 1 lemon zest
• 1 Vanilla pod, scraped the seeds out

• 200g berries mixture, washed
• Icing sugar for garnishing

180° C / 10minutes
160° C / 40 minutes

INSTRUCTIONS:

1. Wrap the tofu in paper towels to remove any excess water.

2. Preheat the oven to 180 degrees.

3. Crush the biscuits to fine crumbs by using a food processor or put them into a resealable bag and bashing them with a rolling pin.

4. For the base, transfer to a bowl and stir in the melted butter and cinnamon powder then combine well. Spread the biscuit mixture evenly into the bottom of the tin then press it down to make it flatten.

5. Combine the tofu and soft cheese in a food processor, once blended well then add caster sugar, eggs, lemon zest, and vanilla beans. Mix well until all the ingredients are evenly combined.

6. Pour the mixture over the top of the biscuit base.

7. Bake in the oven for 10 minutes at 180 degrees, reduce down the temperature to 160 degrees and bake for 40 minutes.

8. Remove from the oven, leave to cool for a few hours.

9. Serve onto a plate, scatter the berries on top, lightly dust with icing sugar before serve.

Enjoy!

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Lemon Cheesecake Tart (Vegan Recipe with 6 Ingredients)

6-ingredient lemon cheesecake tart with a granola crust! This tart is delicious and a perfect dessert for the summer. It’s light, creamy, fresh, sweet, and sour. The recipe is vegan (dairy-free, egg-free), gluten-free, easy to make, and can be made soy-free! ????

Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:


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My cookbook Simple and Delicious Vegan is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:

???? 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
???? Metric and imperial measurements (cups, ounces, and grams).
???? Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
???? Ingredient shots, so you see what to buy - getting you cooking - and eating - faster!

You can order it here:

Ingredients

Granola Crust:
2 cups (240 g) granola
4 tbsp (80 g) maple syrup or any other liquid sweetener
3 tbsp coconut butter

Cream Layer:
1 (12.3 oz) package (350 g) silken tofu firm
1/3 cup (80 g) coconut butter
1/4 cup (80 g) maple syrup or any other liquid sweetener
4 tbsp (40 ml) lemon juice
2 1/2 tbsp (20 g) cornstarch
Zest of one lemon

If you like the video, please give it a thumbs up and subscribe to my channel! ????

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