Ingredientes para I Don T Believe It's Lemon Tofu Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1 cup maple syrup (1/4 cup for crust, 3/4 cup for filling)
- 1 teaspoon almond extract
- 1 (14 ounce) package silken tofu, drained
- sugar
- tahini
- 1/4 teaspoon salt
- 1/2 cup lemon juice
- 2 teaspoons lemon zest
- cornstarch
- soymilk
- slivered almonds (optional, for garnish)
- 1 teaspoon vanilla extract
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Cómo preparar I Don T Believe It's Lemon Tofu Cheesecake
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup maple syrup, and 1 teaspoon almond extract. Mix until crumbs are moistened.
- Prep a 9-inch springform pan by spraying the bottom and sides with nonstick cooking spray.
- Press the graham cracker mixture into the bottom of the prepared pan. Bake for 5 minutes. Remove from oven and let cool completely.
- While the crust cools, prepare the filling. In a food processor, combine 1 (14 ounce) package silken tofu, drained; ½ cup lemon juice; ¾ cup maple syrup; 2 teaspoons lemon zest; 1 teaspoon vanilla extract; and ¼ teaspoon salt. Blend until completely smooth.
- Pour the filling into the cooled crust.
- Bake for 30-35 minutes, or until the top is lightly golden brown and the center is just set.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to chill and set completely.
- To serve, run a thin knife (heated under hot water for easier slicing) around the edge of the cheesecake to release it from the pan.
- Remove the springform ring. Slice, sprinkle with slivered almonds (optional), and serve cold.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
87g
Fat
3g
Carbs
11g
