Ingredients for Better Than Tofu Cheesecake
- 1 1/2 cups Graham Cracker Crumbs
- 1/2 cup Vegan Sugar
- 1/4 cup Margarine, melted
- 2 (12 1/2 ounce) cans Soft Silken Tofu, well drained
- 1 (8 ounce) package Vegan Cream Cheese, softened
- 1/2 cup Frozen Pineapple Concentrate, thawed
- 1 tablespoon Oil
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
- 1/2 cup Maple Syrup
- 1 teaspoon Coriander (optional)
- 1 tablespoon Cornstarch
- 1/4 cup Water
- Salt
- Cashew cream (optional)
- Flour
- Baking powder
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How to Make Better Than Tofu Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a food processor, combine the silken tofu, maple syrup, lemon juice, vanilla extract, and salt until completely smooth and creamy. If using, add the cashew cream here as well.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour the batter into the prepared springform pan.
- Bake for 75-90 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent it with foil.
- Let the cheesecake cool completely in the pan before refrigerating for at least 4 hours, or preferably overnight, to allow it to set properly.
- Once chilled, carefully release the cheesecake from the springform pan and serve. Garnish as desired (optional: fresh berries, vegan whipped cream).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
66g
Fat
11g
Carbs
7g
