Tofu Cheesecake. If you like a little kick to your cheesecake, add some other flavoring (rum, coconut, strawberry, almond etc.) and let the tofu marinate in the chosen flavoring over night. Add the other ingredients after the marinating and then bake. Lemon Tofu "Cheesecake" Silken tofu makes a delightfully light and creamy filling for this vegan version of cheesecake.
Cool first, then add your favorite fruit topping if desired.
Place the pan into the fridge while preparing the tofu cream cheese mixture.
Add the cream cheese, firm tofu, plain yogurt, whipping cream, sugar, and lemon juice to a blender and blend until smooth throughout.
You can have Tofu Cheesecake using 13 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Tofu Cheesecake
- It's of Unsalted Butter, 60g + More For Greasing.
- Prepare of Digestive Biscuits,.
- Prepare of Heavy Whipping Cream,.
- Prepare of Greek Yogurt,.
- Prepare of Silken Tofu,.
- Prepare of Cream Cheese Preferably Philadelphia,.
- Prepare of Demerara Sugar,.
- Prepare of Lavender Extract,.
- You need of Fresh Orange Juice,.
- It's of Fresh Orange Zest, 1/2 Orange.
- It's of Gelatin,.
- Prepare of Warm Water,.
- You need of Organic Food-Grade Lavender, For Garnishing.
You will love this creamy, citrusy, tangy, sweet, rich and satisfying healthy vegan cheesecake. This vegan cheesecake tofu is a must to have for special events like cookouts, graduation parties, bridal showers, baby showers and for many such occasions. Not only adult's even kids will love the vegan cheesecake. This baked vegan tofu cheesecake is flavored with lemon and features a delicious poppy seed layer.
Tofu Cheesecake step by step
- Pls visit: https://www.fatdough.sg/post/lavender-extract for the lavender extract recipe..
- Grease cake pan with butter. Lay parchment paper on the bottom and the sides. In a skillet over medium heat, add butter. Cook until the butter has melted and starts to "sing"..
- Continue cooking until the "singing" has subsided and the butter has browned. Remove from heat, pass the browned butter thru' a coffee filter over a sieve and bowl. *I usually melt 80g worth of butter to get the exact 60g. If your browned butter is insufficient, add in some canola oil.* Set aside to cool down slightly..
- In a food processor, blitz biscuits until powder forms. Transfer into a bowl and add in the browned butter. Mix to combine well. It should resemble wet sand..
- Transfer the mixture into the prepared cake pan. Using an offset spatula to distribute evenly. Pad the biscuit mixture down to make it compact. Set aside in the fridge to chill..
- In a blender, add cream, yogurt, tofu, cream cheese, sugar, lavender extract, orange juice and zest. Blitz until smooth. In a small bowl, combine gelatin and water well..
- Stir to dissolve the gelatin. Transfer the gelatin mixture into the blender. Blitz until well combined and smooth. Pour the mixture into the cake pan..
- Give it a shake for an even top. Return back to the fridge and allow it to chill and set overnight. It should be still soft and jiggly..
- Unmold the cheesecake onto a cake stand or serving plate. Garnish with a sprinkle of lavender. Slice and serve immediately..
A plant-based, gluten-free, oil-free, egg-free, refined sugar-free dessert for Easter or Mother's Day. No one would think this Baked Vegan Lemon Tofu Cheesecake with Poppy Seeds is a Tofu Dessert! Pour filling into the springform pan over the cooled crust. Remove the cheesecake from the oven and allow it to cool. In a blender, combine the tofu, soy milk, sugar, vanilla extract and maple syrup.
