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The Creamiest Tofu Cheesecake in the World

 

21

Yield

1

cake

Prep

30

min

Cook

60

min

Ready

10

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

Crust
1 cup graham cracker crumbs
*
½ cup almonds
finely ground
¼ cup sugar crystals
unrefined
*
2 large eggs
4 tablespoons butter
unsalted
Filling
16 ounces silken tofu
16 ounces tofu
cream cheese
¾ cup sugar
4 teaspoons lemon zest
2 tablespoons lemon juice
fresh
½ teaspoon vanilla extract
2 tablespoons arrowroot flour

Directions

The butter or margarine is to be melted.

Preheat the oven to 350℉ (180℃).

For the crust, in a bowl, combine the graham cracker crumbs with the ground almonds and sweetener.

With a fork, blend the butter, spread or margarine into the mixture until it clings together when you press a teaspoon of it between your fingers.

Turn the mixture into a 8-inch springform pan.

With your fingers or the back of a soup spoon, spread and pat the crust until it covers the bottom of the pan.

Keep working the crust up the sides of the pan to a height of about 1 inch, leaving it thicker around the bottom edge, where the sides and bottom of the pan meet.

Make sure the crust is thinner around the top edge.

Bake the crust 8 minutes.

Set aside to cool slightly.

For the filling, purée the tofu in a food processor.

Add the cream cheese and process to blend.

Add the sugar and eggs and process to incorporate them completely.

Blend in the lemon juice and vanilla.

Finally, blend in the arrowroot.

Pour the filling into the prepared crust, filling it to within ½-inch of the top.

Bake in the center of the oven for 60 minutes.

The cake will be golden on top, slightly browned around the edges, and still puffed and jiggling in the center.

Turn off the heat but leave the cake sitting in the oven for 60 minutes.

(It is ok to peek quickly once or twice.)

The warm cake will still be just soft to the touch in the center.

Set the cake on a rack and let cool to room temperature.

Cover the cake lightly with foil and refrigerate overnight before serving.

Notes: The cake will taste delicious once it is chilled through, but only reaches full creaminess after being refrigerated 8 hours, or overnight.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 54548% of calories from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 176mg 7%
Total Carbohydrate 19g 19%
Dietary Fiber 4g 14%
Sugars g
Protein 42g
Vitamin A 11% Vitamin C 10%
Calcium 50% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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