TOFU CHEESECAKE
A vegan alternative to cheesecake. Very creamy and smooth. Top with fresh fruit, if desired.
Provided by Skinnychef86
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 2h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- In a blender or food processor, combine tofu, sugar, vanilla, salt, vegetable oil, and lemon juice. Blend until smooth. Pour into the pie crust.
- Bake in the preheated oven until slightly brown, 20 to 30 minutes. Remove from the oven to cool. Refrigerate until chilled.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 46.4 g, Fat 18.3 g, Fiber 0.7 g, Protein 8.1 g, SaturatedFat 3.2 g, Sodium 249.2 mg, Sugar 36.9 g
TOFU CHEESECAKE RECIPE: SINFULLY DELICIOUS AND VEGAN!
Provided by Meredith James
Time 1h30m
Yield one
Number Of Ingredients 7
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 BANANA CHEESECAKE
This is a recipe that I tweaked from a cookbook called "Light Desserts". It was banana pineapple, but that wasn't applealing to me at the moment, so I made banana orange. You could use whichever you pleased, or even something else entirely, I suppose. (Cooking time includes chilling time).
Provided by Vye367
Categories Cheesecake
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Crust:.
- Combine crumbs and melted butter.
- Press on bottom of 9-inch springform pan.
- Bake at 350 for 6 minutes; cool.
- Pie:.
- Drain tofu (not necessary if you are using Silken tofu). Set aside.
- In a blender or food processor, combine eggs, sugar, lemon juice, lemon peel and vanilla.
- Cut tofu and bananas into chunks; add half to mixer and blend.
- Add second half and oranges, blend until very smooth.
- Pour mixture into crust.
- Bake at 325 until golden, but center still jiggles slightly when gently shaken (about an hour).
- Let cool in pan on rack, then cover and chill in refrigerator until cold (2-3 hours).
- To serve, remove pan sides and sprinkle with graham cracker crumbs and/or orange peel (if desired).
Nutrition Facts : Calories 251.2, Fat 10.1, SaturatedFat 4, Cholesterol 64.3, Sodium 127.4, Carbohydrate 33.8, Fiber 2.3, Sugar 23.8, Protein 9.3
VEGAN PUMPKIN CHEESECAKE
This vegan "cheesecake," which is adapted from "Vegan Pie in the Sky" by Isa Chandra Moskowitz, may not fool everyone at the table, but it will definitely satisfy them. Silken tofu, cashews and banana make it extra creamy, while lemon juice and orange zest provide the tang you'd normally get from cream cheese. (Be sure to soak the cashews long enough; you want them to completely disappear into the batter upon blending.) This dessert can be made in a pie dish or a springform pan, but if you make it in a pie dish, keep an eye on the crust as it bakes; tent the cheesecake with foil if the edges are getting too brown.
Provided by Tara Parker-Pope
Categories custards and puddings, pies and tarts, dessert
Time 5h
Yield 8 servings
Number Of Ingredients 23
Steps:
- Heat oven to 350 degrees and lightly spray a 9-inch pie plate or springform pan with nonstick cooking spray.
- In a mixing bowl, combine the graham cracker crumbs and sugar. Drizzle in the oil or melted margarine. Use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the soy milk and stir again to form a crumbly dough.
- Pour the crumbs into the pie plate or springform pan. Using your fingers or a flat-bottom cup, press crumbs into the the bottom and up the sides of the pan. Bake for 8 to 10 minutes until firm. Let the crust cool before filling.
- Make the topping: In a mixing bowl, use a fork to mash together brown sugar, margarine and salt until crumbly, then fold in the chopped nuts and stir to coat with the mixture. Set aside until ready to use.
- Meanwhile, prepare the filling: Drain the cashews and blend with the banana, tofu, sugar, brown sugar, coconut oil, cornstarch, lemon juice, vanilla and orange extracts, and sea salt. Blend until completely smooth and no bits of cashew remain. Add the pumpkin purée, cinnamon, ginger and nutmeg and blend until smooth, then pour it onto the crust.
- Bake the cheesecake for 45 to 50 minutes, removing the cheesecake halfway through the baking period to sprinkle on the topping. Return to oven to continue baking. Cheesecake will be done when the top is lightly puffed and the edges of the cake are golden. Remove it from the oven and let cool on a rack for 20 minutes, then transfer to the refrigerator to complete cooling, at least 3 hours or, even better, overnight. To serve, slice the cake using a thin, sharp knife dipped in cold water.
TOFU CHEESECAKE
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
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.
CHOCOLATE-BANANA TOFU PUDDING
This delightful, guilt-free dessert can be whipped together in just 5 minutes. It's suitable for everyone, vegans and chocoholics alike! The banana and chocolate completely mask the tofu taste, no one will guess your secret!
Provided by Mirby
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Place the banana, tofu, sugar, cocoa powder, soy milk, and cinnamon into a blender. Cover, and puree until smooth. Pour into individual serving dishes, and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 124 calories, Carbohydrate 21.2 g, Fat 3.5 g, Fiber 3.3 g, Protein 6.1 g, SaturatedFat 0.9 g, Sodium 11.9 mg, Sugar 12.6 g
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