Best 2 I Dont Believe Its Lemon Tofu Cheesecake Recipes

**Lemon Tofu Cheesecake: A Unique and Refreshing Treat**

Indulge in the delightful paradox of lemon tofu cheesecake, a culinary masterpiece that harmonizes the tangy brightness of lemon with the creamy richness of tofu. This innovative dessert not only offers a delectable taste experience but also caters to various dietary preferences, making it a guilt-free pleasure for vegans, gluten-free enthusiasts, and health-conscious individuals. Discover the secrets behind this extraordinary cheesecake, along with variations such as a no-bake version and a zesty key lime interpretation. Embark on a delectable journey where citrusy flavors dance upon a nuage of creamy tofu, resulting in a symphony of textures and flavors that will leave your taste buds enchanted.

Let's cook with our recipes!

TOFU CHEESECAKE RECIPE: SINFULLY DELICIOUS AND VEGAN!

Tofu Cheesecake Recipe: Sinfully Delicious and Vegan! image

Provided by Meredith James

Time 1h30m

Yield one

Number Of Ingredients 7

Ingredients

24 oz of extra firm tofu
1 c of white sugar
1 tsp of vanilla extract
1/4 tsp of salt
1 /4 c of vegetable oil
2 tbsp of lemon juice, freshly squeezed
2 c of Graham cracker crumbs

Steps:

While preparing a 9-inch baking tray, preheat your oven to 350°F.
Use a tofu press to press and drain your extra firm tofu.
Crumble the pressed tofu into small pieces in a large mixing bowl.
Mix the tofu with sugar, vanilla extract, salt, vegetable oil, and freshly squeezed lemon juice.
Move everything over into a food processor and blend everything well.
Place your Graham cracker crumbs in the bottom of the baking tray to form the layer of crust.
Pour the blended vegan cheesecake mixture into the baking tray and allow it to settle.
Smooth out the top layer of the mixture with a spatula or spoon.
Place the cheesecake into the centre of your preheated oven and leave it to bake for a minimum of 20 min.
When the top is beginning to brown, remove the baked vegan cheesecake and allow to cool in the refrigerator.
Once the cheesecake is chilled, it's time to serve it to your hungry friends and family!

Nutrition Facts : ServingSize one 9-inch cheesecake

TOFU CHEESECAKE

Tofu Cheesecake image

OK, I'm vegetarian, but I do occasionally eat dairy & eggs. And I just love cheesecake! In fact, I posted an "ovo-lacto" cheesecake recipe (New York Style Sour-Cream-Topped Cheesecake, Recipe #313572). But when the nutrition wizards at RecipeZaar did their calorie/fat count, I fell on the floor! So, here's a vegan variety, made with tofu. It's even sugar free! (I use maple syrup as the sweetener and it comes out really yummy.) The tahini adds a bit of a bitter, "cheesy" tang--you can cut down on the tahini or omit it altogether, if you don't like the taste. I can't wait to see how this compares in the fat/calorie count to that other recipe! (This recipe is adapted from "The Tofu Cookbook" by John Paino and Lisa Messinger.)

Provided by Veggie Girl NYC

Categories Cheesecake

Time 50m

Yield 1 cheesecake, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs soft tofu
4 tablespoons tahini
1 tablespoon lemon juice
3 tablespoons cornstarch
1/2 cup maple syrup
2 teaspoons vanilla
1 teaspoon salt
1 lemon, rind of, grated
1 unbaked 9-inch pie crust
1 cup fresh fruit

Steps:

Bake pie crust in oven according to package directions. (I used a whole wheat pie crust, to very good results!).
To make filling, crumble tofu into blender. Add all remaining ingredients except Fruit Topping; blend well.
Pour tofu mixture into prepared pie crust, and bake at 350 F for 35-40 minutes.
Cool first, then add your favorite fruit topping if desired.

Tips:

To achieve a smooth and creamy texture, blend the tofu until it is completely smooth before adding the other ingredients.
If you don't have a high-powered blender, you can also mash the tofu with a fork until it is smooth.
For a tangy cheesecake, use fresh lemon juice. For a sweeter cheesecake, use lemon curd or lemon extract.
Be sure to chill the cheesecake for at least 4 hours before serving, or overnight for the best results.
To make a vegan cheesecake, use vegan cream cheese and vegan butter.

Conclusion:

With its creamy texture, tangy lemon flavor, and gluten-free crust, this Lemon Tofu Cheesecake is a delicious and refreshing dessert that is perfect for any occasion. It is also a great way to use up leftover tofu. Give it a try and see for yourself how delicious tofu cheesecake can be!