Creamy Tofu Cheesecake

Vegetarian Creamy Tofu Cheesecake Recipe with Silken Tofu and Arrowroot Powder

Preparation time: 30 minutes | Cooking time: 60 minutes | Servings: 8 |

Vegetarian diet

Introduction

Creamy tofu cheesecake is a delicious and healthier alternative to traditional cheesecake. Made with silken tofu and cream cheese, this dessert is rich, creamy, and full of flavor. The combination of lemon zest and juice adds a refreshing citrusy twist to the classic cheesecake taste.

History

Tofu cheesecake originated as a vegan and dairy-free alternative to traditional cheesecake. By using silken tofu as a base, this recipe provides a creamy texture without the need for heavy cream or dairy products. Over time, variations of tofu cheesecake have been developed to cater to different dietary preferences and restrictions.

Ingredients

Crust

1 cup graham cracker crumbs
0.5 cup finely ground almonds
0.25 cup unrefined sugar crystals or sugar
2 eggs
4 tbsp unsalted butter or margarine, melted, or Spectrum spread

Filling

16 oz (454 g) silken tofu
16 oz (454 g) tofu cream cheese
0.75 cup granulated sugar
4 tsp grated lemon zest
2 tbsp fresh lemon juice
0.5 tsp vanilla extract
2 tbsp arrowroot powder

How to prepare

Preheat the oven to 350°F (177°C).
For the crust, combine the graham cracker crumbs, ground almonds, and sweetener in a bowl.
Using a fork, blend the butter, spread, or margarine into the mixture until it clings together when pressed between your fingers.
Transfer the mixture into an 8-inch spring-form pan.
Using your fingers or the back of a soup spoon, spread and pat the crust evenly to cover the bottom of the pan.
Continue working the crust up the sides of the pan to a height of about 1 inch, ensuring it is thicker around the bottom edge where the sides and bottom of the pan meet.
Ensure the crust is thinner around the top edge.
Bake the crust for 8 minutes.
Set it aside to cool slightly.
For the filling, purée the tofu in a food processor.
Add the cream cheese and process until well blended.
Incorporate the sugar and eggs into the mixture and process until fully combined.
Blend in the lemon juice and vanilla extract.
Finally, add the arrowroot and blend well.
Pour the filling into the prepared crust, filling it up to within 0.5 inch of the top.
Bake in the center of the oven for 60 minutes.
The cake should be golden on top, slightly browned around the edges, and still puffed and jiggling in the center.
Turn off the heat, but leave the cake in the oven for 60 minutes (you may peek quickly once or twice). The warm cake should still be soft to the touch in the center.
Place the cake on a rack and let it cool to room temperature.
Lightly cover the cake with foil and refrigerate for 24 hours before serving.

Variations

Add a swirl of raspberry or strawberry puree on top for a fruity twist.
Mix in chocolate chips or chopped nuts for added texture and flavor.
Experiment with different citrus flavors such as orange or lime for a unique taste.

Notes

The cake will taste delicious once it is chilled through, but only reaches full creaminess after being refrigerated 8 hours, or overnight.
Spectrum Spread is a non-hydrogenated canola oil product made by Spectrum Naturals, Inc.

Cooking Tips & Tricks

Make sure to blend the tofu and cream cheese until smooth to achieve a creamy texture.

- Adding arrowroot powder helps to thicken the filling and hold it together.

- Let the cheesecake cool completely before refrigerating to allow it to set properly.

- For a smoother texture, you can strain the tofu before blending it with the other ingredients.

Serving Suggestions

Serve the creamy tofu cheesecake with a dollop of whipped cream and fresh berries for a delightful dessert.

Cooking Techniques

Preheat the oven to the correct temperature to ensure even baking.

- Blend the filling ingredients thoroughly to achieve a smooth and creamy texture.

- Allow the cheesecake to cool completely before refrigerating to prevent cracking.

Ingredient Substitutions

Use gluten-free graham crackers for a gluten-free version.

- Substitute maple syrup or honey for the sweetener for a different flavor profile.

- Swap out the almonds for another type of nut, such as walnuts or pecans.

Make Ahead Tips

You can prepare the tofu cheesecake ahead of time and refrigerate it for up to 3 days before serving. This allows the flavors to meld together and the texture to set properly.

Presentation Ideas

Garnish the tofu cheesecake with lemon slices, mint leaves, or edible flowers for a beautiful presentation. You can also dust the top with powdered sugar for a finishing touch.

Pairing Recommendations

Pair this creamy tofu cheesecake with a cup of hot tea or coffee for a delightful dessert experience. The citrusy flavors complement a wide range of beverages.

Storage and Reheating Instructions

Store any leftover tofu cheesecake in the refrigerator, covered with foil or plastic wrap, for up to 5 days. To reheat, let the cheesecake come to room temperature before serving.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 20g per serving

Saturated Fat: 8g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

This tofu cheesecake is a good source of calcium, vitamin C, and iron.

Alergens

Contains nuts (almonds) and eggs.

Summary

This creamy tofu cheesecake is a balanced dessert option, providing a good mix of carbohydrates, fats, and proteins. It is also rich in essential vitamins and minerals, making it a nutritious treat.

Summary

Creamy tofu cheesecake is a delicious and nutritious dessert option that is perfect for those looking for a healthier alternative to traditional cheesecake. With its creamy texture and refreshing citrus flavor, this dessert is sure to be a hit at any gathering.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. I had always been a fan of cheesecake, but the idea of making it with tofu was completely foreign to me. My curiosity was piqued, and I knew I had to give it a try.

I first came across the recipe for Creamy Tofu Cheesecake when I was visiting my dear friend, Mrs. Jenkins. Mrs. Jenkins was a health-conscious individual who always had a knack for finding innovative and delicious recipes. She had recently started experimenting with tofu as a substitute for dairy in her cooking, and she was eager to share her latest creation with me.

As she handed me the recipe card, Mrs. Jenkins explained that tofu was a versatile ingredient that could be used to create creamy and decadent desserts. She assured me that despite its unconventional nature, this tofu cheesecake was just as rich and indulgent as the traditional version. Intrigued by her enthusiasm, I decided to give it a try.

I gathered all the ingredients listed on the recipe card - silken tofu, graham crackers, sugar, vanilla extract, and lemon juice. As I began to make the crust by crushing the graham crackers and mixing them with melted butter, I couldn't help but feel a sense of excitement. This was going to be a new and exciting culinary adventure.

Next, I blended the silken tofu with sugar, vanilla extract, and lemon juice until it was smooth and creamy. The texture of the tofu was surprisingly similar to that of cream cheese, and I marveled at how easily it transformed into a luscious filling for the cheesecake.

I poured the tofu mixture over the graham cracker crust and popped the cheesecake into the oven to bake. As the sweet aroma of vanilla and lemon wafted through the kitchen, I could hardly contain my anticipation. I eagerly awaited the moment when I could finally taste the fruits of my labor.

When the timer finally dinged, I pulled the cheesecake out of the oven and allowed it to cool. The creamy tofu filling had set beautifully, and I couldn't wait to take my first bite. As I sunk my fork into the velvety cheesecake and took a bite, I was met with a burst of flavors - tangy lemon, sweet vanilla, and a hint of nuttiness from the tofu. It was a revelation.

I knew that I had stumbled upon a gem of a recipe, one that would surely become a staple in my repertoire. I thanked Mrs. Jenkins profusely for introducing me to the wonders of tofu cheesecake and vowed to share this delightful dessert with my friends and family.

Since that fateful day, I have made Creamy Tofu Cheesecake countless times, each time tweaking the recipe to suit my tastes. Sometimes I add a swirl of raspberry compote on top for a burst of fruity flavor, or a sprinkle of toasted almonds for some crunch. No matter how I choose to customize it, the result is always a decadent and satisfying dessert that never fails to impress.

As I look back on that day with Mrs. Jenkins, I can't help but feel grateful for her generosity in sharing this recipe with me. It has opened my eyes to the endless possibilities of cooking with tofu, and I am constantly inspired to experiment with new and exciting dishes. Who knew that a simple ingredient like tofu could lead to such delicious discoveries?

So the next time you're feeling adventurous in the kitchen, I urge you to give Creamy Tofu Cheesecake a try. You may be pleasantly surprised by just how delicious and satisfying this unconventional dessert can be. After all, the joy of cooking lies in the journey of discovery, and you never know what delightful surprises await you along the way.