Lemon Tofu Cheesecake

Vegan Lemon Tofu Cheesecake Recipe from Japan | Ingredients: Silken Tofu, Maple Syrup, Tahini, Lemon Zest, and More

Region / culture: Japan | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 8 |

Vegan diet

Introduction

Lemon tofu cheesecake is a delicious and unique dessert that combines the creamy texture of tofu with the tangy flavor of lemon. This recipe is a great option for those looking for a dairy-free and vegan-friendly dessert option.

History

Tofu cheesecakes have been around for quite some time, as tofu is often used as a substitute for cream cheese in vegan and dairy-free recipes. The addition of lemon in this recipe adds a refreshing twist to the traditional cheesecake flavor.

Ingredients

Crust

Filling

1 lb (454 g) Japanese-style firm silken tofu
0.33 cup granulated sugar
1 tbsp tahini or almond butter
0.5 tsp salt
1 to 2 tsp grated lemon zest
0.5 tsp almond extract
1 tbsp cornstarch dissolved in 2 tbsp soy or rice milk

How to prepare

Preheat the oven to 350°F (177°C).
In a medium bowl, mix together cracker crumbs, syrup, and extract until the crumbs are moistened.
Pour the mixture into an oiled 9-inch pie plate and press it firmly to form the crust.
Bake the crust for 5 minutes and let it cool while preparing the filling.
In a food processor or blender, combine the remaining ingredients and process until smooth, approximately 30 seconds.
Pour the mixture into the crust.
Bake until the top is slightly browned, about 30 minutes.
Allow the pie to cool and refrigerate it until thoroughly chilled and firm, approximately 2 hours.
Pour the filling into the crust and refrigerate it until firm, for at least 2 hours or overnight.
The texture of the pie will resemble that of a cream pie.

Variations

You can use a pre-made crust from the store.
For a no-bake cake, exclude the cornstarch mixture.
Add a tablespoon of poppy seeds to the filling for a lemon-poppy seed flavor.
Top the cheesecake with a blueberry or raspberry compote for added sweetness.

Cooking Tips & Tricks

Make sure to use Japanese-style firm silken tofu for the best texture in this recipe.

- Be sure to blend the filling ingredients until smooth to achieve a creamy consistency.

- Refrigerate the cheesecake for at least 2 hours to allow it to set properly before serving.

Serving Suggestions

Serve this lemon tofu cheesecake with a dollop of dairy-free whipped cream and a sprinkle of lemon zest for a refreshing and light dessert option.

Cooking Techniques

Be sure to blend the filling ingredients until smooth to achieve a creamy consistency.

- Refrigerate the cheesecake for at least 2 hours to allow it to set properly before serving.

Ingredient Substitutions

You can use any type of sweetener in place of maple syrup, such as agave nectar or honey.

- If you don't have almond extract, you can use vanilla extract as a substitute.

Make Ahead Tips

This lemon tofu cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days before serving.

Presentation Ideas

Garnish the cheesecake with fresh berries, mint leaves, or a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Serve this lemon tofu cheesecake with a cup of hot tea or coffee for a delightful dessert pairing.

Storage and Reheating Instructions

Store any leftovers of this lemon tofu cheesecake in an airtight container in the refrigerator for up to 3 days. Enjoy cold or at room temperature.

Nutrition Information

Calories per serving

Each serving of this lemon tofu cheesecake contains approximately 250 calories.

Carbohydrates

Each serving of this lemon tofu cheesecake contains approximately 30 grams of carbohydrates.

Fats

Each serving of this lemon tofu cheesecake contains approximately 10 grams of fat.

Proteins

Each serving of this lemon tofu cheesecake contains approximately 5 grams of protein.

Vitamins and minerals

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

Alergens

This recipe contains soy and wheat allergens.

Summary

This lemon tofu cheesecake is a nutritious dessert option that is lower in calories and fat compared to traditional cheesecakes.

Summary

Lemon tofu cheesecake is a delicious and unique dessert option that is perfect for those looking for a dairy-free and vegan-friendly treat. With a creamy texture and tangy lemon flavor, this cheesecake is sure to be a hit at your next gathering.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Lemon Tofu Cheesecake. It was a warm summer day, the sun was shining and the birds were chirping. I had just finished watering my garden and decided to take a break and browse through an old cookbook that had been passed down to me from my own grandmother.

As I flipped through the pages, a worn piece of paper fell out from between the pages. Curious, I picked it up and saw that it was a handwritten recipe for Lemon Tofu Cheesecake. The paper was yellowed with age and the ink was faded, but I could make out the list of ingredients and directions clearly.

I had never heard of tofu being used in a cheesecake before, but I was intrigued. I had always been adventurous in the kitchen, willing to try new recipes and experiment with different ingredients. So, I decided to give this recipe a try.

I gathered all the ingredients listed on the paper - silken tofu, cream cheese, sugar, lemon zest, lemon juice, vanilla extract, graham cracker crumbs, and butter. As I began to mix everything together, the kitchen was filled with the fresh scent of lemons and the creamy texture of the tofu and cream cheese coming together.

I poured the mixture into a springform pan lined with the graham cracker crust and popped it into the oven. The sweet aroma of baking cheesecake filled the air, making my mouth water in anticipation.

After an hour of baking, I pulled the cheesecake out of the oven and let it cool on the counter. The top was a beautiful golden brown and the edges were slightly cracked, just the way a cheesecake should be.

I couldn't wait to try a slice, so I cut myself a piece and took a bite. The creamy texture of the tofu and cream cheese was perfectly balanced with the tartness of the lemon. The graham cracker crust added a nice crunch to each bite, making it the perfect dessert.

I knew I had stumbled upon something special with this recipe. The combination of tofu and cream cheese created a lighter, healthier version of a classic cheesecake. The lemon added a refreshing twist that made it perfect for a summer dessert.

Over the years, I have made this Lemon Tofu Cheesecake countless times for family gatherings, potlucks, and dinner parties. Each time, it is met with rave reviews and requests for the recipe.

As I look back on that day when I first discovered this recipe, I am grateful for the serendipitous moment that led me to try something new and delicious. It just goes to show that you never know what treasures you may find when you take a chance and try something different in the kitchen.

And now, this recipe has become a staple in my collection of beloved recipes, passed down from generation to generation. I can only hope that one day, my own grandchildren will stumble upon this recipe and experience the same joy and excitement that I did when I first discovered it.