Lemon Tofu "Cheesecake

Lemon Tofu "Cheesecake is a dessert that serves 8. One serving contains 197 calories, 5g of protein, and 5g of fat. For $1.03 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from Vegetarian Times has 791 fans. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. A mixture of almond butter, salt, silken tofu, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 40%, which is pretty good. Try "i Don't Believe It's...." Lemon Tofu Cheesecake!, Tofu Cheesecake, and Baked Tofu Cheesecake for similar recipes.

Servings: 8

 

Ingredients:

1 Tbs. tahini or almond butter

¼ tsp. almond extract

½ tsp. almond extract

1 Tbs. cornstarch dissolved in 2 Tbs. soy milk or rice milk.

2 cups graham cracker crumbs

1 to 2 tsp. grated lemon zest

¼ cup maple syrup

½ tsp. salt

1 lb. Japanese-style firm silken tofu

1/3 cup sugar

Equipment:

bowl

oven

food processor

blender

Cooking instruction summary:

Crust: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filling.In food processor or blender, combine remaining ingredients and process until smooth, about 30 seconds. Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.

 

Step by step:


1. Crust: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened.

2. Pour into oiled 9-inch pie plate; press mixture firmly to form crust.

3. Bake 5 minutes; let cool while preparing the filling.In food processor or blender, combine remaining ingredients and process until smooth, about 30 seconds.

4. Pour mixture into crust.

5. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.


Nutrition Information:

Quickview
196k Calories
4g Protein
4g Total Fat
34g Carbs
3% Health Score
Limit These
Calories
196k
10%

Fat
4g
7%

  Saturated Fat
0.61g
4%

Carbohydrates
34g
11%

  Sugar
20g
22%

Cholesterol
0.0mg
0%

Sodium
287mg
13%

Get Enough Of These
Protein
4g
9%

Manganese
0.28mg
14%

Vitamin B2
0.22mg
13%

Magnesium
36mg
9%

Phosphorus
87mg
9%

Iron
1mg
8%

Vitamin B1
0.11mg
7%

Copper
0.14mg
7%

Zinc
0.84mg
6%

Calcium
52mg
5%

Vitamin B3
1mg
5%

Potassium
178mg
5%

Fiber
1g
4%

Vitamin E
0.48mg
3%

Folate
10µg
3%

Vitamin B6
0.03mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Almost-Famous Pumpkin Cheesecake
No Cream {Vegan} Caramel Sauce
Mini Meatloaf Sandwiches with Red Pepper Pesto
Pomegranate Bourbon Cocktail
Wisconsin Beer Brats
Chicken 'n' Peppers
No Bake Peanut Butter Nut Crunch Cookies
Smoked Salmon and Egg Salad Tartines
Dark Shadows Baileys Chocolate Cheesecake Brownies
Maple-Glazed Cinnamon Chip Bars
Food Trivia

Peanuts aren't nuts, they're legumes.

Food Joke

Yo momma is so stupid that when I was drowning and yelled for a life saver, she said 'Cherry or Grape?'.

Popular Recipes
Strawberry Muffins with Sour Cream

Weary Chef

Pear Vodka: Magical with Rosemary

Food Fanatic

Raspberry Peach Crisp

Taste of Home

Glazed Apple Cinnamon Pecan Oatmeal Muffins

Baked Chicago

Apple Pie + Crust Love

The Faux Martha