Delicious Easy Lemon Vegan Cheesecake おいしいビーガンのレモンチーズケイキ
Lemon Vegan Cheesecake
Recipe by Lillian Cumic
Don't think you have to miss out on yummy desserts just because you're on a plant-based diet. This Lemon Cheesecake is bursting with flavor and most people wouldn't guess it's made with tofu unless you tell them. Hope you give this recipe a try!
Tofu Cheesecake【SUBS】｜SUPER LOW CALORIE CHEESECAKE
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◉Ingredients◉１８cm mold
【Filling】
・Tofu ２１０g
・Sugar ５６g
・Cream Cheese ２８０g
・Eggs ２
・Flour ４２g
・Lemon Juice 2 tsp
・Marmalade 1-2 tsp plus equal or more water for glaze
【Biscuit Base】
・Biscuit of your choice →７０g
・Melted Butter →２１g
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Do you have tofu? Then you must make this incredible Vegan Cheesecake Recipe without oven! #shorts
If you have tofu at home you must try this delicious vegan cheesecake recipe. It's very easy to prepare and the result is incredible!
[????????/????????] VEGAN CHEESECAKE with 2 ingredient crust NO COCONUT MILK!
INGREDIENTS I have used:
????Base:
-240 gr oat biscuits
-5-6 tbsp olive oil
????Cream:
-300 gr silken tofu
-350 gr (1&1/3 cup) soy yoghurt
-100 ml (1/3 cup) agave syrup or another sweetener
-lemon zest (1 lemon)
-3 tsp agar agar
-1 tbsp corn flour
-4 tbsp soy milk
????Chocolate layer:
-30 gr (1/3 bar) chocolate
-1 tsp agar agar
-200 ml (2/3 cup plant-based milk)
INSTRUCTIONS:
-For the base: blend the biscuits with the olive oil and transfer the mixture on a mould lined with parchment paper and flatten it. Keep in the fridge.
-For the cream: blend the tofu, yogurt, agave syrup and the corn flour. In a saucepan mix 4 tbsp soy milk with the agar agar. Bring to boil. Add the previous mixture (cream) and bring to boil one more time. Keep stirring all the process. Add the lemon zest, mix and transfer the mixture into the mould. Let it cool down and keep it in the fridge for at least 1 hour before adding the chocolate layer.
-For the chocolate layer: combine the soy milk and the agar-agar in a saucepan and bring to boil. Add the chocolate and mix until all combined. Pour over the cake and let it cool down.
-Keep the cake in the fridge for at least 4 hours, until it settle. Enjoy it!
[????????] CHEESECAKE VEGANO con masa de 2 ingredientes ¡SIN LECHE DE COCO!
INGREDIENTES que he utilizado:
????Base:
-240 gr de galletas de avena
-5-6 cucharadas de aceite de oliva
????Crema:
-300 gr tofu sedoso
-350 gr (1&1/3 taza) de yogur de soja
-100 ml (1/3 taza) de sirope de agave u otro edulcorante
-ralladura de limón (1 limón)
-3 cucharaditas de agar agar
-1 cucharada de harina de maíz
-4 cucharadas de leche de soya
????Capa de chocolate:
-30 gr (1/3 barra) de chocolate
-1 cucharadita de agar agar
-200 ml (2/3 taza de leche vegetal)
INSTRUCCIONES:
-Para la base: licúa las galletas con el aceite de oliva y pasa la mezcla a un molde forrado con papel pergamino y aplana. Conservar en la nevera.
-Para la crema: licúa el tofu, el yogur, el sirope de agave y la harina de maíz. En un cazo mezclar 4 cucharadas de leche de soja con el agar agar. Hervirlo. Agregar la mezcla anterior (crema) y llevar a ebullición una vez más. Seguir removiendo todo el proceso. Agrega la ralladura de limón, mezcla y transfiere la mezcla al molde. Deje que se enfríe y guárdelo en la nevera durante al menos 1 hora antes de agregar la capa de chocolate.
-Para la capa de chocolate: combine la leche de soya y el agar-agar en una cacerola y deje hervir. Agregue el chocolate y mezcle hasta que esté todo combinado. Vierta sobre el pastel y deje que se enfríe.
-Guardar la tarta en la nevera durante al menos 4 horas, hasta que cuaje. ¡Disfrútala!
Mini Tofu Cheesecake
Discover the delicious world of Tofu Cheesecake in our latest video. Learn to make this creamy, protein-packed dessert that's perfect for any occasion.
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Full recipe with full step-by-step pictures |
Ingredients:
Crust
1 1/2 Cup Flour (almond flour for a low carb version)
1/4 Cup Sweetener (your preferred sweetener)
1/3 Cup Melted Butter
Cheesecake
12 oz Silken Soft Tofu
1 tbsp Gelatin
3 tbsp Cold Water
1/3 Cup Sweetener (your preferred sweetener)
8 oz Cream Cheese (softened, place in microwave for 10-15 seconds to quicken the process)
1/2 tsp Vanilla Extract
1 tsp Lemon Juice
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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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Vegan No-Bake Cheesecake (Gluten-Free, Refined Sugar-Free, Easy)
In today's video, you can see how I made this No-Bake Vegan Cheesecake. ???? This creamy, light and airy eggless cheesecake literally melts in your mouth and tastes heavenly! The recipe is also refined sugar-free, gluten-free, and easy to make!
Printable recipe with instructions and subs for this vegan cheesecake:
???? Want FREE RECIPES and meal plans delivered to your inbox? Sign up for my newsletter at no cost ????
???? 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:
Recipe:
Gluten-Free Cheesecake Crust:
1/2 cup (75 g) nuts or seeds of choice
1 cup (90 g) oats, gluten-free if needed
20 small (150 g) dates, pitted
1 tsp vanilla extract
1/2 tbsp coconut oil
Vegan Cheesecake Cream:
2/3 cup (100 g) cashews, soaked
1 cup (240 g) canned coconut milk
3 tbsp (60 g) maple syrup, or a different liquid sweetener
1 1/2 tsp agar powder, not flakes! + 1/4 cup (60 ml) water
1 tsp vanilla extract
2 tbsp lemon juice, or lime juice
3 tsp pink dragon fruit powder (optional)
I made the video for my mother for Mother's Day because my mom is the most amazing woman in the world and I love her so much! ❤️❤️❤️
If you like the video, please give it a thumbs up and subscribe to my channel! ❤️
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