How To make Tofu"Cheesecake"
CRUST:
16 Graham crackers -- crushed into
-fine crumbs 1/3 c Margarine, calorie reduced
FILLING:
1 lb Tofu
1/2 c Pineapple, canned, crushed
-no sugar added 1/4 c Orange juice -- frozen,
-concentrate, thawed -no sugar 1 T Vanilla
1 T Honey
2 ts Cornstarch
1 t Lemon juice
TOPPING:
1 Kiwi fruit, medium -- pared &
-cut in thin slices
To prepare crust: Preheat oven to 325F. In bowl combine graham cracker crumbs with margarine and mix thoroughly. Using the back of the spoon, press crumb mixture over bottom and sides of 9 inch glass pie plate. Bake until crisp and brown, about 15 minutes. Transfer pie crust to wire rack to cool. To prepare filling: In work bowl of food processor or blender container process tofu till creamy. Add pineapple, orange juice, vanilla and honey and process until smooth. In small cup add cornstarch to lemon juice and stir to dissolve; add to tofu mixture and process until smooth and thoroughly blended. Pour into prepared pie crust and bake at 325F for 40 to 45 minutes. Transfer to wire rack to cool. To serve: When cool, garnish with kiwi slices, cover lightly and refrigerate for at least 30 minutes. Each serving (1/8th) is equal to :1 serving bread, 1 serving Fat, 2 oz Legumes (tofu); 1/2 serving Fruits, 1 serving Extras (full choice plan) per serving: 177 calories, 6 g protein, 7 g fat, 22 g carbohydrates, 190 mg sodium
How To make Tofu"Cheesecake"'s Videos
Vegan Tofu Cheesecake． Easy&Delicious Dessert.
Today's weekend Shojin cuisine is
【Vegan Tofu Cheesecake】 Easy&Delicious Thanksgiving Dessert.
It's 100% plant-based and gluten-free, so you can eat with confidence.
I love tofu so much that I made a full-course meal with tofu.
I will introduce one by one every Saturday.
This recipe is helpful in the upcoming Holiday-season when there are many parties such as Thanksgiving.
This week is the second dish.
The first is here. ↓
1st dish 【Tofu Karaage】
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■Ingredients
○Tofu Cheesecake
【Crunchy crust】
50g Dried oatmeal
50g Dried dates
20g Water
15g Coconut oil
【Cheesecake filling】
200g Firm tofu （Thoroughly drained ）
80g Maple syrup
50g Soy milk yogurt （Thoroughly drained ）
50g Lemon juice
40g Coconut milk
1 teaspoons Shio Koji
1 teaspoon Vanilla extract
１ tea spoons White Miso
＊
1 teaspoon Agar-agar powder
70g Coconut milk （For melting agar in a pot ）
■Ingredients
○【Sugar-free Berry Sauce】
150g Frozen mixed berries
70ml Maple syrup
1/4 teaspoon Shio Koji （or a little salt ）
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You can print out this recipe here. ↓
【MY HP】
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Hello everyone. My name is Yoshiki Ito; I'm an expert on Japanese fermented food.
I will introduce traditional Japanese fermented foods derived from Koji and 100% plant-based Japanese cuisine on this channel.
I hope that many people will know the wonderfulness of Koji mold, which makes cooking delicious.
I will continue to introduce Japanese fermented foods on my channel.
We will tell you what kind of good work fermented foods have on our body and vegetable dishes using fermented foods.
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□Related Videos□
○How to make Shio Koji. 4 points that will not fail.
●How to make Amazake? Why is Amazake good for us?
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■Supplier
Koji mold
■Stasher
Platinum Silicone Food Grade Reusable Storage Bag
■Facebook:
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It would be nice if you share your photos through social media.
Tag me on Instagram ＠vege_and_koji
Sharing output get better skills.
Arigatou!! With a lot of love. (*^^*)
#vegekoji#vegan#cheesecake#tofu#thanksgiving
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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※字幕を表示は動画下部にある [設定] アイコンをクリックして下さい♪
豆腐のレアチーズケーキの作り方 字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります！ いつも応援していただき本当にありがとうございます！
＜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！
???? 【超簡單 免焗】豆腐芝士蛋糕 ｜【NO BAKE 】Tofu Cheesecake????
???? 材料 Ingredients:
（6吋模 6 inch mold）
消化餅 Digestive Biscuit 77g (5pc)
無鹽牛油溶液 Unsalted Butter (Melted) 30g
蒸煮嫩豆腐 Tofu 300g
忌廉芝士Cream Cheese 190g
白砂糖 White Sugar 35g
魚膠粉 Gelatin 12g
凍水 Cold Water 35g
熱水 (座溶魚膠粉) Hot water (To melt gelatin)
淡忌廉 Whipping Cream 200ml
檸檬汁 Lemon Juice 3-4 drops
裝飾 decoration:
檸檬皮 Lemon Peel
生果乾 Dry Fruits
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Trini Vegan Tofu Cheesecake With Coconut Crust | by Maria Borde
A very simple and delicious tofu cheesecake! Of course, 100% Vegan. Please subscribe to my channel, you can also check my:
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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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