Jan 30

Tofu Cheesecake Recipe for Vegan

Baked Tofu CheesecakeMany of the foods that I eat vegetarian and many can be made vegan. I have experimented with baking vegan, has produced some wonderful results. I actually have another vegan recipes and substitutions surprising people, from cookies to cakes. Does it seem like I was living on the sweet side? Anyone who likes the bread will know that the biggest challenge about being vegan is baked. Difficult, and in some cases almost impossible, to mimic the properties of materials such as eggs and milk in baked goods. I will not try flan vegan, meringue or whipped cream in the near future. This is not to say that it can not be done, but it certainly will not be easy.


Now, because I could be a vegan does not mean I’m happy to cook Vegan chose as the theme for this month. I mean, butter, eggs and milk is a big part in the cake, and lots of people trying to establish regular meals around the meat, rather than choose vegetables as a focal point. It sounds easy to try to remove all elements of cooking it, but challenging when you are used to using honey, cheese, yoghurt and even chicken broth without thinking negatively.

When I cook something with vegan recipes, I did not tell friends – including friends vegan – that it is a vegetable. I prefer to surprise them with once they’ve eaten several servings. The Cheesecake recipe gets good reviews, even after it was revealed to be vegan. Now, it’s not as decadent as a cream or cheesecake I made before, but I do not think anyone would deny that this is a delicious cheesecake. It is a cross between a dense, New York-style cheesecake and light, European-style cheesecake. It has great texture, a little melted soft, light and fluffy. I chose to make lemon flavor, does not want another solid chocolate dessert, but you can substitute orange or lime to lemon.

I do not think you want to look at the nutritional information for my last cheesecake, but this one has no saturated fat and cholesterol. Per piece, does not have to be heavy, this cheesecake has half the calories and more than 3 times less fat than regular cheesecake. A good reason to have a Vegan Lemon Cheesecake recipe Baked
1-14 oz package of firm silken tofu
1-8 oz package of Cream Cheese
2/3 cup sugar
¼ cup lemon juice
½ teaspoon almond extract
2 tablespoons cornstarch
size 1-9 inch pie crust

– Preheat oven to 350F.
– Place the silken tofu and vegan cream cheese in a food processor. Process for 1 minute, then add the sugar. Process until fine grains and no sugar settles, 3-5 minutes.
– In a small bowl, combine the lemon juice and almond extract. Whisk the cornstarch. Pour the mixture into a food processor and process until very smooth. Pour into prepared crust
– And bake for 45 minutes.
Allow to cool at room temperature for 2 hours, then refrigerate overnight.
serving 10 servings

I baked cheesecake and it was delicious. Although, I am not a start I enjoyed the food. Protein, vitamins and nutrients in chicken, red meat and fish is good for the body of food. I can tell you how happy I am to have found it because my cheesecake eater end of cheesecake. What excites me most is that I do not like plain cheese cake and it just replaced it. I would say that I changed a few ingredients because it is not east finding vegan ingredients where I live. You can find them, but you really should be looking for. With that said I am using half of the package 4oz know. A package of tofu thick and large.