Recipe by Skinnychef86
"A vegan alternative to cheesecake. Very creamy and smooth. Top with fresh fruit, if desired."
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2 (12 ounce) packages
extra firm tofu, drained and cubed
1 (9 inch)
prepared graham cracker crust
this is surprisingly decent. if you are vegan, you will think this is the bomb! if you are a regular meat/dairy eater like me, you'll say "hmmm, tastes alittle like soy". not that bad though. i used the blender and the cake is very smooth & creamy. i also made my own graham cracker crust (crackers/butter/sugar) and i did spread some thinned-out strawberry jam on top. i got a HUGE package of tofu from Costco and was looking for something to do with it. it also makes a great pareve dessert for those that are kosher.
I used the extra firm tofu as suggested and no matter how much I used the blender, the consistency wasn't smooth at all and the flavour was awful, in fact it was disgusting. Most disappointng!!! I don't appreciate having my review altered. What's the point in doing reviews if they can be changed.
I followed recipe exactly, but it was not cooked for at least another 1/2 hour. It tasted nothing like cheesecake. We topped with fresh strawberries. One daughter said it reminded her of rice pudding. Most adults just said it was "different" but no one got a cheesecake feel from it. Most said it didn't taste bad, it just wasn't what they were expecting. I doubt I will try it again
This is a great recipe for starters, but mine was runny and did not really taste like "cheesecake." Remade it with following changes: added two large eggs and two tablespoons white flour, plus the grated rind of a lemon, and mixed in food processor. THOSE results were very NY Cheese-cake-ish, and a great pareve desert with strawberries.
I've tried this. The trick is to Add REAL vanilla flavoring to the tofu the day before, the sugar, and lemon juice. Blend this together with food processor or super high powered blender. If your blender sucks you wont get a good consistency. Once blended, pop this in the fridge and let it set over night or the next 2 days so the Vanilla flavor can overpower the bean taste. If you like a little kick to your cheesecake, add some other flavoring (rum, coconut, strawberry, almond etc.) and let the tofu marinate in the chosen flavoring over night. Add the other ingredients after the marinating and then bake. Tastes JUST like cheesecake!
This turned out really good. My husband who is a serious cheesecake fan even liked this a lot. I did add in a small amount of dairy free cream cheese. But, not enough to really change the recipe much. Also, for those who are not getting the tofu creamy enough, ensure that you are using Mori Nu Silken Firm Tofu. You will know that you are using the right stuff because it will come out of the box very silky and smooth looking to begin with. The other tofu's are not silky smooth even before blending. This is really a good recipe.
This recipe is definitely a keeper. The consistency was excellent and it held up very well. I'm thinking that maybe those who didn't get a smooth consistency used the wrong type of tofu. My only gripe is that this is a little too sweet for me, and I have a sweet tooth... The next go round, I'll probably add more lemon juice and less sugar. :)
Being lactose intolerant, this is a great alternative to traditional cream cheese based cheesecake & much healthier too!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 164
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