Lemon Tofu Cheesecake I

Lemon Tofu Cheesecake I Recipe - Delicious Vegetarian Dessert

Preparation time: 20 minutes | Cooking time: 60 minutes | Servings: 12

Introduction

Lemon tofu cheesecake is a delicious and creamy dessert that is perfect for those who are looking for a healthier alternative to traditional cheesecake. This recipe combines the tangy flavor of lemon with the smooth texture of tofu to create a dessert that is both satisfying and guilt-free.

History

Tofu cheesecake is a popular dessert in many Asian countries, where tofu is a common ingredient in both savory and sweet dishes. This recipe takes the traditional tofu cheesecake and adds a twist by incorporating the bright and refreshing flavor of lemon.

Ingredients

Crumb crust

1 cup vanilla wafer crumbs
2 tbsp pecans, finely chopped
2 tbsp soy margarine, melted

Filling

1 lb (454 g) silken tofu
1 lb (454 g) low-fat cream cheese
0.75 cup granulated sugar
0.25 cup all-purpose flour
1 tbsp grated lemon peel
1 tbsp vanilla
3 eggs
3 egg whites
chopped pecans, optional as needed
frozen berries, thawed as needed

How to prepare

Combine vanilla wafer crumbs, pecans, and margarine; mix well.
Press the mixture into the bottom of a 9-inch spring-form pan.
Bake at 375°F (191°C) for about 8 minutes or until golden brown.
Allow it to cool on a wire rack.
In a mixer bowl, beat the tofu until smooth.
Add cream cheese, sugar, flour, lemon peel, and vanilla; mix until completely blended.
Beat in the eggs and whites, one at a time; mix well.
Pour the filling over the crust.
Bake at 375°F (191°C) for 50 to 60 minutes or until the filling is set and the edges of the top are lightly browned.
Allow it to cool on a wire rack and refrigerate overnight to cool completely.
Remove the ring and press chopped pecans into the sides of the cheesecake, if desired.
Cut into 12 portions, dipping the knife blade in hot water between each slice.
Serve 1 to 2 oz (57 g) of berries over each portion.

Variations

Substitute the lemon peel with orange or lime zest for a different citrus flavor.
Add a tablespoon of cornstarch to the filling for a firmer texture.
Top the cheesecake with a berry compote or caramel sauce for added sweetness.

Cooking Tips & Tricks

Make sure to use silken tofu for a smooth and creamy texture.

- Be sure to blend the filling ingredients thoroughly to ensure a smooth consistency.

- Refrigerate the cheesecake overnight to allow it to set properly.

- Serve with fresh berries for a burst of color and flavor.

Serving Suggestions

Serve each portion of lemon tofu cheesecake with a dollop of whipped cream and a sprinkle of lemon zest for an extra burst of flavor.

Cooking Techniques

Be sure to blend the filling ingredients thoroughly to ensure a smooth and creamy texture.

- Bake the cheesecake in a water bath to prevent cracking.

Ingredient Substitutions

Use graham cracker crumbs instead of vanilla wafer crumbs for the crust.

- Substitute almond flour for all-purpose flour for a gluten-free option.

Make Ahead Tips

The cheesecake can be made a day in advance and refrigerated overnight to allow it to set properly.

Presentation Ideas

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

Pairing Recommendations

Serve the lemon tofu cheesecake with a cup of hot tea or a glass of sparkling wine for a delightful dessert pairing.

Storage and Reheating Instructions

Store any leftover cheesecake in the refrigerator for up to 3 days. To reheat, allow the cheesecake to come to room temperature before serving.

Nutrition Information

Calories per serving

260

Carbohydrates

- Total Carbohydrates: 24g

- Dietary Fiber: 1g

- Sugars: 16g

Fats

- Total Fat: 14g

- Saturated Fat: 5g

- Trans Fat: 0g

Proteins

- Protein: 8g

Vitamins and minerals

Vitamin A: 6%

- Vitamin C: 4%

- Calcium: 6%

- Iron: 8%

Alergens

Contains soy and nuts (pecans)

Summary

This lemon tofu cheesecake is a good source of protein and contains essential vitamins and minerals. It is relatively low in carbohydrates and fats, making it a healthier dessert option.

Summary

Lemon tofu cheesecake is a delicious and healthy dessert option that is perfect for those looking to indulge without the guilt. With its creamy texture and tangy lemon flavor, this cheesecake is sure to be a hit with family and friends alike.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a warm summer day, and I was visiting my dear friend Martha for our weekly coffee chat. As we sat in her cozy kitchen sipping on our steaming cups of coffee, Martha reached into a tattered old recipe box and pulled out a faded index card with a handwritten recipe for Lemon Tofu Cheesecake.

"Have you ever tried making this before?" Martha asked, her eyes sparkling with excitement.

I shook my head, intrigued by the unique combination of flavors. "No, I've never even heard of a tofu cheesecake. But it sounds delicious!"

Martha chuckled, her hands expertly pulling out the ingredients from her well-stocked pantry. "Well, let's give it a try then. I'm always up for a new culinary adventure."

And so, we set to work, following the instructions on the index card carefully. The process was surprisingly simple, with a base made of crushed graham crackers and melted butter pressed into a springform pan. The filling was a creamy blend of silken tofu, cream cheese, sugar, lemon juice, and zest, all whipped together until smooth and luscious.

As the cheesecake baked in the oven, the tantalizing scent of lemon filled Martha's kitchen, teasing our taste buds with its citrusy aroma. We watched through the oven door, eagerly waiting for the cheesecake to set and turn golden brown on top.

When the timer finally beeped, we pulled the cheesecake out of the oven and let it cool on the counter. Martha sliced into the creamy dessert, revealing a perfectly smooth texture with a hint of lemony tang. We took our first bites, savoring the delicate balance of sweet and tart flavors that danced on our tongues.

"This is amazing!" I exclaimed, my taste buds tingling with delight. "I never would have thought that tofu could be so delicious in a dessert."

Martha grinned, her eyes twinkling with pride. "I told you it would be a hit. And the best part is, it's healthier than your traditional cheesecake thanks to the tofu!"

From that moment on, Lemon Tofu Cheesecake became a staple in my repertoire of recipes. I made it for family gatherings, potlucks, and dinner parties, always receiving rave reviews and requests for the recipe.

Over the years, I tweaked the original recipe, adding my own personal touches and variations to make it truly my own. I experimented with different crusts, incorporating coconut or almond flour for a nutty crunch. I played around with the level of sweetness, adjusting the amount of sugar to suit my taste buds. And I even tried adding a dollop of whipped cream on top for an extra touch of decadence.

Each time I made Lemon Tofu Cheesecake, it brought back memories of that sunny summer day in Martha's kitchen, where a simple index card sparked a culinary adventure that would become a beloved tradition in my own home.

As I passed the recipe down to my children and grandchildren, I shared the story of how I learned to make this delightful dessert and the joy it brought to my life. And I hoped that they too would find inspiration in the kitchen, exploring new flavors and techniques to create their own culinary masterpieces.

So, if you ever find yourself in need of a delicious and healthy dessert that will wow your guests, look no further than my recipe for Lemon Tofu Cheesecake. It's a true testament to the power of friendship, curiosity, and a little bit of culinary magic.