Easy Tofu Cheesecake

Cheesecakes are my weakness. Rupert has taught me how to create a cheesecake from tofu that is yummy and healthy.

This recipe is a basic one and can be adjusted by adding fresh juices, coconut milk, or any variation of items. I love to take coconut flakes and add a half of cup to the recipe. You can make a fruit topping and pour over the cheesecake just before refrigeration.

Ingredients

14 oz or one package silken tofu
1/2 cup soy milk
3tbs corn starch
1 tsp vanilla
1/2 banana
1/2 cup of raw organic sugar (you can add more if you like more sweetness)
1 tbsp lemon juice
egg replacer (equivalent of 1 egg…see package for details)
2 tbsp warm water
1 pre-made graham cracker crust

Directions:
Preheat over to 350 degrees.

Place tofu, milk, vanilla, banana, lemon juice, and sugar into blender. Blend. Mix egg replacer according to directions and add to mix while blending. Blend for about three to five minutes or until smooth. Add mixture to a sauce pot. Heat on low.

Mix corn starch with warm water and mix. If it is too watery or too thick, change measurements slightly. Add cornstarch and water mixture to pot and stir.

Stir mixture consistenly until thickening process begins, turn off heat, and let mixture sit for 3 minutes. Add mixture to pie crust. Place in oven and cook for 45 minutes or until top begins to brown. If browning does not occur, then just check pie for an almost but not too firm texture. Turn oven off and keep pie in for another 10 to 15 minutes.

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