Ingredients for Tofu Banana Cheesecake
- Additional graham cracker crumbs (for garnish, optional)
- Butter
- Firm Tofu
- 2 large eggs
- Brown Sugar
- 2 tablespoons lemon juice
- Lemon Zest
- 1 teaspoon vanilla extract
- 1 cup sliced ripe bananas
- Mandarin Oranges
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How to Make Tofu Banana Cheesecake
- **Crust:**
- Preheat oven to 350°F (175°C).
- Combine 1 ½ cups graham cracker crumbs and ¼ cup melted unsalted butter.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 6 minutes. Let cool completely.
- **Filling:**
- Drain 1 (14-ounce) block silken tofu thoroughly using a cheesecloth or paper towels.
- In a blender or food processor, combine 2 large eggs, 1 cup granulated sugar, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract. Blend until smooth.
- Add 1 cup cubed silken tofu and ½ cup sliced ripe bananas to the blender. Blend until smooth.
- Add remaining tofu and 1 cup peeled and segmented oranges to the blender. Blend until completely smooth and creamy.
- Pour the filling into the cooled crust.
- Bake at 325°F (165°C) for 45-55 minutes, or until the cheesecake is set around the edges but the center still jiggles slightly when gently shaken.
- Let cool completely in the pan on a wire rack.
- Cover and chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.
- To serve, carefully remove the sides of the springform pan. Sprinkle with additional graham cracker crumbs and/or orange zest, if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
95g
Fat
20g
Carbs
11g
