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
豆腐芝士蛋糕(附食譜),無法抗拒的美味!Tofu Cheese Cake with Recipe, irresistible deliciousness!
#芝士蛋糕#豆腐#cheesecake#Tofu
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⭐配方内的鷄蛋是大鷄蛋,每個約60g。
⭐配方内的杏果醬可以換上其它果醬。
⭐在烘烤之前必须预热烤箱达到设定温度。
⭐因為每个烤箱都有所不同,在配方裏的烘烤温度和时间仅作参考。
⭐請用80℃以上的熱水浸泡刀,擦乾后再切,每一刀重複這個步驟,就能切出完美的芝士蛋糕。
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⭐ The eggs in the recipe are large eggs, each about 60g.
⭐The apricot jam in the recipe can be replaced with other jams.
⭐The oven must be preheated to reach the set temperature before baking.
⭐Because each oven is different, the baking temperature and time in the recipe are for reference only.
⭐Please soak the knife with hot water above 80℃, dry it and then cut it. Repeat this step for every time to cut out the perfect cheesecake.
成份:(8寸圓形蛋糕模)
100g 餅乾碎
50g 融化的無鹽牛油
300g 嫩豆腐(室溫)
400g 奶油芝士(室溫)
100g糖
100g原味酸奶
4個鷄蛋(室溫)
50g檸檬汁(如果不喜歡酸,可以減少15g)
45g低筋麵粉
150g暖杏醬
熱水(約75℃/167℉)浴,在预热好180℃爐内(最下層)烤50分鐘, 關爐,1小時后取出
Hot water(about 75℃/167℉) bath, bake in oven preheated to 180℃/356℉(bottom layer) for 50 minutes,turn off the oven, after 1 hour take it out
Recipe:(8inch round cake pan)
100g crushed biscuits
50g melted unsalted butter
300g silken Tofu(room temperature)
400g cream cheese(room temperature)
100g sugar
100g plain yogurt
4 eggs(room temperature)
50g lemon juice(if you don't like sour, you can reduce 15g)
45g pastry flour
150g warm apricot jam
相同形狀的模(same shape):
6inch X 0.6 = 4.7inch
6inch X 1.5 = 7inch
6inch X 2.0 = 8inch
8inch X 0.5 = 6inch
8inch X 0.75 = 7inch
不同形狀的模(different shape):
8inch 方模(square) X 0.75 = 8inch 圓模(round)
8inch 圓模(round) X 1.33 = 8inch 方模(square)
Recipe dessert from tofu Cheese #recipe #cheesecake #cheeses #tofu
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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The Best Vegan Blueberry Tofu Cheesecake
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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VEGAN BAKED CHEESECAKE | nut free, high protein
Today I'm sharing my favourite vegan baked cheesecake recipe with you guys. It's nut free, high in protein, super easy to make and absolutely delicious!
Recipe:
Bake the cake at 180˚C and let it set for at least 3 hours or overnight before slicing and tugging in! :)
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