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
Vegan lemon cheesecake (sugar-free, with tofu)
Written recipe:
Having some guests over or just want to trait yourself with something sweet? Try this vegan lemon cheesecake! It is very healthy: no wheat flour or refined sugar! Also, it's very delicious and the texture is so cheesy.
Sweet by BatchBug |
Music promoted by
Creative Commons Attribution 3.0 Unported License
#vegancheesecake #tofucheesecake #lemoncheesecake
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
Tofu Lemon Cheesecake (vegan)
Thank you for watching!! My videos are about cooking, my dogs, Australian animals and vegan living. I hope to make you all happy and send peace with my videos ❤︎
Brought to you from Cairns Australia.
オーストラリア、ケアンズよりヴィーガン生活のいろいろをお届けしています。
—Recipe— (pan size 20cm in diameter)
☆ Filling
300g tofu (silken) / 絹ごし豆腐
2cups cashew nuts / カシューナッツ
150g coconut yoghurt / ココナッツヨーグルト
1/2cup lemon juice / レモンジュース
1/2tsp salt / 塩
1tsp vanilla extract / バニラエッセンス
3tbsp maple syrup / メープルシロップ
3tbsp coconut oil / ココナッツオイル
☆ Base
1/2cup almond / アーモンド
1/2cup walnuts / くるみ
100g pitted dates / デーツ(種抜き)
1/4tsp salt / 塩
❤︎ tbsp＝大さじ, tsp=小さじ
Music by : soundstripe
Instagram : @moment1111/
#tofulemoncheesecake #vegancheesecake #ヴィーガン生活
Tofu Recipe | How to BAKED Easy DELICIOUS VEGAN Tofu CHEESECAKE [nut free, high protein] 豆腐芝士蛋糕
#tofu recipe #cheesecake #vegan recipe
中文食材清单请见下方????????
How to BAKED Easy DELICIOUS VEGAN Tofu CHEESECAKE?
Healthy vegan cheesecake made out of tofu! Baked Vegan Cheesecake! So light (nut free) and satisfying (high protein) with a crisp crust. Unlike most vegan cheesecake recipes, it doesn’t contain any cashews so its lower in fat and totally nut free, only 6 ingredients! As a final touch, decorate and enjoy this cheesecake with fruit! They pair magically with this cheesecake giving it more decadency and freshness.
Ingredients:
crust:
90g flour
55g coconut oil
40g coconut sugar
1/2 tsp salt
filling:
500g firm tofu
50g refined Pure sesame oil
50g sugar
40g flour
1/2 tsp salt
Thanks for watching!
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豆腐芝士蛋糕食材:
饼底：
九十克面粉
五十五克椰子油
四十克椰子糖
半小勺盐
馅料:
五百克北豆腐
五十克热炒芝麻油
五十克糖
四十克面粉
半小勺盐
NO BAKE TOFU CHEESECAKE (Simple & Easy Recipe)
This is a simple & easy homemade no bake tofu cheesecake.
I enjoyed making it, hope you enjoy this simple tutorial recipe as well. ????
The ingredients are as follow :
Cream cheese 150g
Fresh cream 150ml
Butter 40g
Digestive biscuits 4pcs
Nestum 1tbsp (optional)
Castor sugar 40g
Tofu 220g
Gelatin 10g
Lemon juice 1tbsp
Warm water 1.5tbsp
Vanilla essence 1tsp
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About me :
Hello, I'm Hoong Ning. This channel features a glimpse of my life ! From baking videos to flower arrangements tutorials, travel documentaries and a whole lot of me ????
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????Song : 샛별 - Lemon Cake /
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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