Ingredients for Lime Ginger Tofu Cheesecake Nondairy
- 1 ½ cups graham cracker crumbs
- Desiccated Coconut
- ¼ cup granulated sugar
- Vegan Margarine
- Silken Tofu
- 2 limes (zest of 1 lime and juice of 2)
- Soy Cream Cheese
- Honey
- Egg
- Fresh Ginger
- Crushed Pineapple
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How to Make Lime Ginger Tofu Cheesecake Nondairy
- Drain a 14-ounce block of silken tofu and press between several layers of paper towels on a large plate. Top with a heavy pan or plate and let sit for at least 30 minutes to remove excess water.
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with nonstick cooking spray.
- In a food processor, combine 1 ½ cups graham cracker crumbs, ½ cup unsweetened shredded coconut, and ¼ cup granulated sugar. Pulse until finely ground.
- Add ¼ cup melted vegan margarine to the crumb mixture and mix with your fingers until evenly moistened.
- Press the crumb mixture firmly into the bottom and partway up the sides of the prepared springform pan. Set aside.
- Zest 1 lime and juice 2 limes (about ¼ cup lime juice).
- Crumble the pressed tofu into a high-powered blender. Add the lime zest, lime juice, ¼ cup maple syrup, 2 tablespoons grated fresh ginger, 1 teaspoon vanilla extract, and a pinch of salt.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- Pour the tofu mixture into the prepared crust.
- Bake for 45-60 minutes, or until the cheesecake is set around the edges and only slightly jiggly in the center. Do not overbake.
- Remove from the oven and let cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to firm up.
- Serve chilled with your favorite vegan whipped topping, fresh kiwi slices, or strawberries.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
90g
Fat
11g
Carbs
9g
