Dense Tofu Baked Cheesecake I'm breastfeeding at the moment, so avoiding sugar and dairy products. I recommend this for people with food allergies. This baked vegan tofu cheesecake is flavored with lemon and features a delicious poppy seed layer.

Ingredients of Dense Tofu Baked Cheesecake

  1. It's of Cheesecake Batter.
  2. It's 200 grams of ○ Tofu cream cheese.
  3. It's 45 grams of ○ Beet sugar or sugar.
  4. Prepare 70 ml of ●Soy milk.
  5. Prepare 3 grams of ●Powdered kanten.
  6. It's 1 tbsp of ●Lemon juice.
  7. It's 1 tbsp of ●Whole-wheat cake flour or cake flour.
  8. Prepare of Cookie Base (Macrobiotic & Diet Version).
  9. It's 1 of for 1 cake Okara cookie base.
  10. Prepare of Cookie Base (Normal Version).
  11. It's 60 grams of Cookies (whatever kind you like).
  12. Prepare 2 tbsp of Peanut butter or vegetable oil.

Dense Tofu Baked Cheesecake instructions

  1. For the normal cookie base, add the cookies to a plastic bag, seal it and crush finely. Add the peanut butter and mix..
  2. Push them into the cake tin and chill in the refrigerator..
  3. Combine the ingredients marked with ○ and mix well..
  4. Then, add the ingredients marked with ● and mix again. Once smooth, add the cake flour and mix lightly..
  5. Pour the mixture into the cake tin from step 2 and cook at 180°C for 25 minutes..
  6. When done, pierce the cheesecake with a skewer and if it comes out clean, it's ready! Cut it once chilled..

Cheesecake is such a flexible dessert. It can be baked or eaten raw, made into bars, tarts or bites, and combined well with most fruits and flavours. In a blender or food processor, combine tofu, sugar, vanilla, salt, vegetable oil, and lemon juice. It is thick, dense, stick to the fork kind of cheesecake. unfortunately is always seems to crack if I dont cook it in a water bath. And when I do it does cook up creamier.

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