How To make Lemon Tofu"Cheesecake"
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 Rare Cheesecake (No-Bake Cheesecake Recipe) | Cooking with Dog
How to Make Tofu Rare Cheesecake 豆腐のレアチーズケーキの作り方 We would appreciate it if you could add subtitles for this video! Thank you for your support!
(15cm/5.9 diameter)
60g Graham Crackers or substitute Unsweetened Biscuits (2.1 oz)
30g Melted Butter (1.05 oz) - Salted or Unsalted
100g Cream Cheese (3.5 oz)
100g Firm Tofu (3.5 oz)
100g Plain Yogurt (3.5 oz)
50ml Whipping Cream (1.7 fl oz)
50g Granulated Sugar (1.75 oz)
1 tbsp Lemon Juice
5g Gelatin Powder (0.18 oz)
50ml Hot Water (1.7 fl oz) - approx. 80°C/176°F
Cake Pan with removable bottom (15cm/5.9 inch diameter)
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<材料>
グラハムクラッカー:60g(甘くないビスケット可)
溶かしバター(無塩、有塩どちらでもOK)30g
クリームチーズ :100g
木綿豆腐 :100g
プレーンヨーグルト :100g
生クリーム :50ml
グラニュー糖 :50g
レモン汁 :大1
粉ゼラチン:5g
湯(約80℃):50ml
15cmの型(底が抜けるタイプ)
フランシスのお弁当箱、巾着袋、お箸セットを注文!
フランシスのTシャツとエプロンを注文!
No Bake Tofu Cheesecake,免烤豆腐芝士蛋糕 | Mama Girl Baking
行动管制期间,摄影师跟我无法见面,这个视频随意拍 ~
质量别在意蛤,诚意最重要不是吗 XD
Ingredients -
Lotus Biscoff 75g
Unsalted Butter 30g
Cream Chesse 125g
Castor Sugar 75g
Tofu 150g
Yogurt 125g
Whipping Cream 80g
Gelatine powder 11g
Water 33g
About Mama Girl Baking -
Camera : Canon EOS M50 , Iphone X
Music:
BAKED LEMON TOFU CHEESECAKE #shorts
???? Zero waste baked lemon tofu cheesecake.
It is a mouthful I know, but it’s also a great example of how 0-waste concepts can be implemented in an easy recipe for the everyday cooking!
????Don’t let the ingredients scare you, it is really a matter of mixing everything in the right order and following simple steps that will guarantee you fantastic results!
????You don’t have to make your tofu if you don’t want to, and you don’t have to have the okara, this recipe will work without if adjusted slightly! You could just make the mix, but trust me, try it out!
Tag a friend or family who needs this in their life????
????Cheesecake Base
150g Okara
50g Plain Flour
50g Almond Flour
100g Vegan Butter
80g Unrefined Sugar
20g Cornstarch
????Cheesecake Mix
450g Firm Tofu
100g Sugar
1tbsp Peanut Butter
60g Soy Milk
60g Maple Syrup
1 Lemon Zest
1 Lemon Juice
80g Coconut Oil
????????????I developed this recipe as a challenge on how to create a relatable, straight forward recipe using every single bit from the production of soy milk and tofu..
????O waste for me is a great exercise to introduce creative boundaries in my work and daily life, it helps me massively reducing my choices/ideas on what food I create, and stops me from adding 1001 elements to a dish, but it’s also a coherent way of living my existence. I have my compost, try to produce my food, shop and cook consciously, I even distill and remineralise my own drinking water; I just don’t preach about as my choice of not eating animal products is really where my WHY comes from and the most sustainable choice we can make to help our planet.
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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This Tofu Cheesecake is Surprisingly Delicious! #short
Have you ever had Tofu Cheesecake before? I’m going to share you a recipe to make this delicious dessert that super simple and easy to make it at home. You don’t need an over, just some space in the fridge to chill the cake. Don’t hesitate, let make it for your family and friends!
Ingredients:
- 200g cracker crumbles
- 50g butter
- 300g silken tofu
- 455g cream cheese
- 70g sugar
- 8g lemon juice
- 60g butter
- 230g sour cream
- 12g gelatine powder
Thank you for watching our videos. If you are looking for cooking/baking recipes or just want to watch an asmr with some chill lofi music, let check out our Youtube channel!????????????????
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#shorts
#cheesecake
#recipes
The Most Incredible Vegan Cheesecake
We're showing you how to make an incredible vegan cheesecake! Firm texture while be soft, creamy and decadent with the best vegan graham cracker crust!
The recipe itself is easy to make while it does require patience with the time!
Enjoy! And let us know if you have any questions.
★Recipe★
Get the ingredients and more in our website post:
????
Graham Crackers Recipe:
❌ Allergens: Coconut, Wheat (can be Top 8 Free)
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