You heard it right! Tofu cheesecake is here, and it tastes incredible! The combination of the different flavors in this tofu cheesecake is incredible, not to mention that it makes a great canvas for you to switch its flavors around, and try out a new thing with it every time you prepare it.
Tofu CheesecakeCourse: DessertDifficulty: Easy
- For The Crust:
All purpose flour – 2 cups
Vegetable oil – 1/3 cup
Granulated sugar – ¼ cup
Maple syrup – 4 tablespoons
Arrowroot starch powder – 1 tablespoon
Vanilla extract – 1 teaspoon
Baking powder – 1 teaspoon
Salt – ¼ teaspoon
- For The Filling:
Firm Tofu – 2 pounds
Granulated sugar – 1 cup
Fresh lemon juice – 1/3 cup
Milk – ½ cup
Maple syrup – ½ cup
Nutritional yeast – ¼ cup
Arrowroot starch powder – 2 ½ tablespoon
Vanilla extract – 2 ½ tablespoons
Salt – 1/3 teaspoon
- Start by preheating the oven to 350 F.
- Line up a 9 or 10 inches springform pan with some parchment paper and grease it with some butter then place it aside.
- To prepare the crust, combine the flour with salt, sugar, arrowroot starch, and baking powder in a large mixing bowl, then mix them well until they are well incorporated.
- Combine the vanilla extract with maple syrup and oil in a small mixing bowl and whisk them well, then add them to the flour mixture, and mix them well until they are well incorporated.
- Transfer the crust mixture to the greased cheesecake pan then press it down until it covers the whole bottom, and goes up to the sides.
- Transfer the crust to the oven and bake it for 5 to 6 minutes until it starts to become gold, then place it aside to cool down.
- To prepare the cheesecake filling, combine the milk with maple syrup, tofu, arrowroot starch, vanilla extract, nutritional yeast, sugar, fresh lemon juice, and salt in a blender, then blend them until they become smooth and creamy.
- Pour the tofu cheesecake filling over the crust and smooth it down, then bake it for 62 to 65 minutes until you insert a toothpick in it and it comes out almost clean, or you can jiggle it. If it jiggles easily like jelly, that means it’s not cooked, and you need to bake it for a few more minutes, if jiggles slightly, then it’s good.
- Once the cheesecake is done, remove it from the oven and place it aside to cool down completely, then transfer it to the fridge and allow it to sit in the fridge for at least 6 hours overnight.
- Once the time is up, garnish your tofu cheesecake with your favorite toppings, a fruit compote will taste amazing with it, and enjoy!
12 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 1.61g 9%
- Cholesterol 1.22mg 1%
- Sodium 164.79mg 7%
- Amount Per Serving% Daily Value *
- Potassium 161.94mg 5%
- Total Carbohydrate
- Dietary Fiber 1.86g 8%
- Sugars 34.54g
- Protein 12.07g 25%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Points To Know:
- To always get a great cheesecake, the first and most important thing that you need to do is make sure that all the ingredients are at room temperature by letting them sit on your kitchen counter for hours before you use them.
- You can easily make this tofu cheesecake vegan by simply swapping the dairy milk with some coconut or almond milk instead, and then your ready to go!
How Can I Store This Tofu Cheesecake?
You can store this tofu cheesecake in the fridge for up to 4 days. If your cheesecake is already sliced, then you simply have to wrap the slices in plastic wrap gently and cover them with foil, then put them in a heavy container. If your cheesecake is not sliced, then you just have to wrap it with plastic wrap and cover it completely with a piece of foil, then you can freeze it for up 2 months. Make sure to consume it before the 3 months are up because its quality will start to degrade.
I highly recommend that you don’t leave the toppings on if you want to freeze this mint chocolate cheesecake or any other cheesecake because they won’t freeze well, so if you have any leftovers, you can use a knife to scrape off the toppings before freezing them, then you can simply decorate them again when you want to serve it.
To defrost it, you just have to transfer it from the freezer to the fridge and let it sit for at least 8 to 12 hours. Some cheesecakes might take longer, so if you need to serve them the next day, make sure to place them in the fridge at night so they can have enough time to thaw.
Should I Press The Tofu Before You Use It For A Tofu Cheesecake?
Yes! In the market you will find a large selection of tofu with different textures, some of it is super soft, while the other is extra firm. To prepare a tofu cheesecake, you need to use extra firm tofu only because it’s the one that has less water in it.
After you get it, you need to drain it nicely, and if you can press it, even more, that will be great, because the extra moisture will cause the cheesecake filling to be runny and won’t let it set when you bake it. While the extra firm tofu will harden after you bake it, and come out beautiful.
Can I Change The Flavor Of Tofu Cheesecake?
Absolutely! You can easily swap the vanilla extract with another flavor of your choice, and you can also add to it some chocolate whether it’s vegan or not by chopping it and folding it into the cheesecake filling, or you can simply melt about ½ cup of it then add it to the cheesecake filling when blending it. It will add great taste to it.