The best delicious Tofu Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tofu Cheesecake recipe today!
Hello my friends, this Tofu Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Tofu Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Tofu Cheesecake.
What Makes This Tofu Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tofu Cheesecake.
Ready to make this Tofu Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-CRUST-
1 c Grape Nuts cereal
1/4 c Apple juice concentrate;
-(undiluted)
–CAKE–
2 tb Agar flakes
2/3 c Vanilla soymilk or rice milk
1/2 c Sugar or other sweetener
1/2 ts Salt
1 lb Reduced-fat firm tofu; (not
-silken)
4 tb Fresh lemon juice
2 ts Grated fresh lemon peel
2 ts Vanilla
-LEMON GLAZE-
1/3 c Sugar or other sweetener
1 1/2 tb Cornstarch or arrowroot
1 1/2 tb Fresh lemon juice
1/2 ts Grated fresh lemon peel
1/3 c Water
Preheat oven to 350 degrees. Mix the ingredients and pat into 9-inch pie
pan. Bake 8 minutes. Cool before filling.
Combine agar and soymilk in a saucepan and let stand 5 minutes. Stir in
sugar and salt. Simmer over low heat, stirring frequently, 5 minutes. Pour
into a blender and add tofu, lemon juice, lemon peel, and vanilla. Blend
until very, very smooth. Spread evenly into pre-baked crust.
Lemon Glaze: Stir sugar and cornstarch together in small saucepan then add
the lemon juice, lemon peel, and water. Whisk smooth. Heat, stirring
constantly, until mixture is clear and thick. Spread evenly over
cheesecake. Top with fresh fruit (strawberries, kiwi, mandarin oranges,
etc.) Chill thoroughly before serving.
Per serving: 192 calories, 2 grams of fat, 9.4% fat. From “The Peaceful
Palate” by Jennifer Raymond.
Yields
1 servings
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