Lemon Tofucheesecake
Submitted by maryk
Vegan lemon tofu cheesecake with a Grape-Nuts-and-maple crust and a bright, creamy silken tofu filling. Dairy-free cheesecake that slices clean and skips the cream cheese entirely.
YIELD
1 cakePREP
10 minCOOK
30 minREADY
40 minA dairy-free cheesecake built on silken tofu and sweetened with a modest amount of sugar. The Grape-Nuts cereal crust, bound with maple syrup and a whisper of almond extract, bakes into a crunchy, slightly nutty base that stands up to the soft filling.
Silken tofu does the work cream cheese usually handles here, and a tablespoon of tahini rounds out the background with a subtle sesame depth. Lemon juice and zest keep the filling bright so it doesn’t taste flat or beany. Blend the filling a full 30 seconds for a smooth, curd-like texture; under-blended tofu leaves grainy pockets.
The cornstarch slurry is what sets the filling during baking. If you want a no-bake cream pie texture instead, skip the cornstarch and chill overnight.
Chef Tips
- Drain the tofu well and pat dry. Excess water loosens the filling and prevents it from setting firm.
- Press the crust up the sides of the pie plate while still warm from processing; maple syrup stiffens as it cools.
- Let the baked cheesecake chill a full 2 hours minimum. The texture tightens significantly once cold.
- Serve with fresh berries or a drizzle of raspberry coulis for contrast against the mellow lemon-vanilla filling.
Variations
- Swap lemon juice and zest for vanilla-flavored liqueur for a straight vanilla version.
- Blend in pureed raspberries (and cut the sweetener a touch) for a fruit-forward pink cheesecake.
- Fold in 12 ounces of melted semisweet chocolate for a richer, vegan chocolate cheesecake.
Ingredients
Directions
Crust: Preheat oven to 350℉ (180℃).
Place cereal in a food processor or blender; grind to fine crumbs, about 2 minutes.
Transfer to mixing bowl. Add maple syrup and almond extract; mix well until crumbs are moistened. Pour into oiled 9-inch pie plate and press mixture evenly on bottom and up sides to form crust. Bake 5 minutes; let cool while preparing filling. Filling: Blend all ingredients in food processor or blender until very smooth, about 30 seconds. Pour into crust. Bake until top of pie is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours. Makes 8 servings. Variations: *Alternatively, use a prepared graham cracker crust. *For a no-bake cheesecake, omit cornstarch mixture. Pour filling into crust and refrigerate until firm, at least 2 hours or overnight. The texture will resemble that of a cream pie. *Add vanilla-flavored liqueur instead of lemon juice and zest for a vanilla cheesecake. *Reduce the sweetener, eliminated the lemon juice and zest, and add puréed raspberries *If the fat content doesn’t concern you too much, add 12 ounces of melted semisweet chocolate instead of fruit. *To serve as a pudding, omit the crust and pour the filling into custard cups.
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