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
Tofu Cheesecake | Vegan Dessert
Healthy vegan cheesecake made out of tofu - sugar free, gluten free and dairy free.
Recently I have been following more of a plant based diet, and I was looking for ways to recreate my favourite comfort foods using only vegan ingredients.
I looked at a lot of vegan cheesecake recipes that were made completely out of cashews, and although they do taste really good, I find that the “traditional” cashew vegan cheesecakes contain too much fat and are hard to digest.
I have never tried tofu before, but I found this one at a Wholefoods Market in London. It has a nice creamy consistency that resembles a ricotta cheese. Tofu is low in fat and full of protein, it is also an great source of amino acids, iron and calcium.
Combined with lemon juice and served with some strawberries on top, this baked vegan cheesecake will satisfy your cravings. And you won’t even notice that it is made out of tofu, trust me - I tested it on a person who likes the original dairy cheesecakes and is not following a plant based diet.
In order to get to get a perfect result you have to let this cheesecake cool down completely, so allow it to set in the fridge for about three hours.
RECIPE:
Crust -
100g almond flour
100g oat bran (or oat flour)
1/2 cups of water
4 dates mashed into paste consistency
Cinnamon
Combine all ingredients together and let sit in the fridge for 10 minutes. This way oat bran will absorb the liquid.
After that, spread the base in a cake tin and bake for 7-10 minutes.
Cheesecake filling -
400g Soft (silken) tofu
1/2 cup soaked cashew nuts (soak for 2-4 hours or overnight)
Zest of 1 lemon
Juice of 1 lemon
1/2 cup of coconut palm sugar (adjust sweetness to your liking)
Blend cashews until the cream consistency. If you like you can use 3 tbsp of cashew butter instead.
Add the rest of ingredients and blend well together.
[If tofu mixture comes out too runny, you can add a bit of oat flour to thicken up the mixture. Starchy flour like rice or corn flour would work even better. Add up to 3-5 tablespoons to thicken it up!.]
Pour the filling into prepared base (it should have been baked by now). Bake for 50 mins to an hour - 180C.
Let the cheesecake cool down completely before serving.
Best enjoyed with fresh strawberries (or other berries) on top.
:)
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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）
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フランシスのTシャツとエプロンを注文！
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:
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Graham Crackers Recipe:
❌ Allergens: Coconut, Wheat (can be Top 8 Free)
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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
The Best Vegan Blueberry Tofu Cheesecake
Tofu Cheesecake【SUBS】｜SUPER LOW CALORIE CHEESECAKE
Hi!
Thanks for stopping at my channel!
In my channel, I like to share the food/recipe that I like to eat using the ingredients that are easy to find in a normal supermarket.
◉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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