Tofu Cheesecake

Hello, a few months ago, I tweaked a Tofu Cheesecake recipe I found online. This recipe is completely dairy-free (but not egg-free) and has the texture of a cheesecake, but still has a tofu taste to it. I thought this recipe would help those who want to consume more tofu in their diet or want a cheesecake without cream cheese. If anyone has any suggestions, feel free to say it! All feedback is appreciated!

Tofu Cheesecake (Dairy-free Recipe)

This is my personal tofu cheesecake recipe to negate cream cheese and dairy. This successfully removes the bulk of calories in a cheesecake, but still contains added sugar (could be substituted with any sweetener in appropriate amounts). I believe the recipe can easily be made vegan by substituting eggs for 3 tablespoons of aquafaba (unsalted canned chickpea water) per egg.

Cooking Time:

12 hours

Ingredients:

2 (12 ounce) packages extra firm tofu, drained and cubed (silken tofu will make recipe easier on blender)

2 eggs

1 cup white sugar

2 teaspoons vanilla extract divided equally

**Vanilla bean is highly recommended!

¼ teaspoon salt

¼ cup vegetable oil

2 tablespoons lemon juice (vinegar works too!)

1 (9 inch) prepared graham cracker crust

**To lower calories, an oatmeal crust can be used in place of the graham cracker crust!

Instructions:

1) Mix tofu, sugar, salt, vegetable oil, and lemon juice together. Mash all together with a fork until the tofu has a consistency similar to cottage cheese.

2) In blender, crack eggs and blend until combined and smooth.

3) Slowly add little amounts of the tofu into the blender. Blend gradually.

3A) If blender gets stuck, turn off blender, and gently push chunky tofu towards bottom of blender to force blended tofu to rise to top. Repeat process until completely smooth.

4) Add one half of vanilla extract into the tofu cheesecake mixture and allow blender to mix.

5) Put tofu mixture into a large mixing bowl, add remaining vanilla extract (do not mix), cover, and let sit in fridge overnight.

6) Preheat oven to 350 degrees (F). Have pour cheesecake mixture onto prepared crust and bake for 35-40 minutes.

7) Once firm, remove from oven, cool, then put in fridge for 3 hours to chill. Enjoy!

bon appetit