Tofu cheesecake
Submitted by Antonio
Dairy-free tofu cheesecake with a graham cracker crust, crushed pineapple, orange juice, and honey. Silky smooth filling with no cream cheese needed. Topped with fresh kiwi slices.
YIELD
1 cakePREP
30 minCOOK
45 minREADY
110 minNo cream cheese? No problem.
This tofu cheesecake blends silken tofu with crushed pineapple, orange juice concentrate, honey, and vanilla until impossibly smooth, then bakes it in a buttery graham cracker crust.
The tropical fruit flavors give the filling a bright, tangy sweetness that’s lighter than traditional cheesecake without sacrificing that creamy richness.
A few slices of fresh kiwi on top finish the look and add one more layer of fruity goodness.
Pro Tips
- Use silken tofu for the smoothest, creamiest filling. Firm tofu will give a grainier texture.
- Blend the filling longer than you think you need to. A full 2 minutes in the food processor gets it truly silky.
- Let the cheesecake cool completely at room temperature before refrigerating to prevent cracking.
- Swap the kiwi for fresh strawberries, mango, or a drizzle of passion fruit for a different tropical twist.
Ingredients
Directions
To prepare crust: Preheat oven to 325℉ (160℃).
In bowl combine graham cracker crumbs with margarine and mix thoroughly.
Using the back of the spoon, press crumb mixture over bottom and sides of 9 inch glass pie plate.
Bake until crisp and brown, about 15 minutes.
Transfer pie crust to wire rack to cool.
To prepare filling: In work bowl of food processor or blender container process tofu until creamy.
Add pineapple, orange juice, vanilla and honey and process until smooth.
In small cup add cornstarch to lemon juice and stir to dissolve; add to tofu mixture and process until smooth and thoroughly blended.
Pour into prepared pie crust and bake at 325℉ (160℃) for 40 to 45 minutes.
Transfer to wire rack to cool.
To serve: When cool, garnish with kiwi slices, cover lightly and refrigerate for at least 30 minutes.
Comments
