Recipe: Appetizing Tofu Cheesecake

Tofu Cheesecake. De lekkerste cheesecake recepten vind je natuurlijk bij Allerhande. Allerhande helpt je met kiezen én koken. Hier vind je voor elk moment een lekker recept.

To make filling, crumble tofu into blender. Add all remaining ingredients except Fruit Topping; blend well. Cool first, then add your favorite fruit topping if desired. You can have Tofu Cheesecake using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Tofu Cheesecake

1. It's of Unsalted Butter, 60g + More For Greasing.
2. It's 120 g of Digestive Biscuits,.
3. You need 100 g of Heavy Whipping Cream,.
4. You need 200 g of Greek Yogurt,.
5. Prepare 200 g of Silken Tofu,.
6. It's 200 g of Cream Cheese Preferably Philadelphia,.
7. It's 100 g of Demerara Sugar,.
8. You need 1 TBSP of Lavender Extract,.
9. You need 2 TBSP of Fresh Orange Juice,.
10. It's of Fresh Orange Zest, 1/2 Orange.
11. You need 10 g of Gelatin,.
12. You need 100 g of Warm Water,.
13. You need of Organic Food-Grade Lavender, For Garnishing.

This rich and luscious vegan cheesecake is prepared without any dairy or eggs and instead is made with tofu, coconut cream, and cashews. The crunchy and flavorful crust is made with rolled oats, almonds, and coconut oil, then pressed into a springform pan. No one will miss the butter! In a medium bowl, combine graham cracker crumbs, maple syrup and almond extract.

Tofu Cheesecake step by step

1. Pls visit: https://www.fatdough.sg/post/lavender-extract for the lavender extract recipe..
2. Grease cake pan with butter. Lay parchment paper on the bottom and the sides. In a skillet over medium heat, add butter. Cook until the butter has melted and starts to "sing"..
3. Continue cooking until the "singing" has subsided and the butter has browned. Remove from heat, pass the browned butter thru' a coffee filter over a sieve and bowl. *I usually melt 80g worth of butter to get the exact 60g. If your browned butter is insufficient, add in some canola oil.* Set aside to cool down slightly..
4. In a food processor, blitz biscuits until powder forms. Transfer into a bowl and add in the browned butter. Mix to combine well. It should resemble wet sand..
5. Transfer the mixture into the prepared cake pan. Using an offset spatula to distribute evenly. Pad the biscuit mixture down to make it compact. Set aside in the fridge to chill..
6. In a blender, add cream, yogurt, tofu, cream cheese, sugar, lavender extract, orange juice and zest. Blitz until smooth. In a small bowl, combine gelatin and water well..
7. Stir to dissolve the gelatin. Transfer the gelatin mixture into the blender. Blitz until well combined and smooth. Pour the mixture into the cake pan..
8. Give it a shake for an even top. Return back to the fridge and allow it to chill and set overnight. It should be still soft and jiggly..
9. Unmold the cheesecake onto a cake stand or serving plate. Garnish with a sprinkle of lavender. Slice and serve immediately..

Mix until the graham cracker crumbs are moistened. While you can dig in as soon as it sets, after about two hours of chill time, we find it actually tastes better the next day, after the flavors have had time to continue to develop. This cheesecake will turn out very creamy because of the silken tofu and I'm very impressed by the consistency. It's decisive to add lots of vanilla to the cream and if you like you can also add some turmeric powder in order to make the cake look a little more yellow. You will love this creamy, citrusy, tangy, sweet, rich and satisfying healthy vegan cheesecake.