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Tofu Cheesecake
30 mins Prep Time
3 hours 1 mins Cook Time
Try your hand at making Bake Code's Tofu Cheesecake! This cheesecake is irresistibly smooth and incredibly creamy with a subtle taste of tofu paired with a graham cracker crust. Decorate with fresh berries and serve with whipped cream. A minimal, straightforward, light and delicious dessert!
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @bakecode!
Directions
Tofu Cheesecake
14 Steps
Step 1
Line a baking tray with parchment paper. Use an 8" cheesecake mould with a removable bottom. If available, line the inside of the ring with a strip of acetate.
Step 2
On medium heat, melt the butter completely in a pot, and add crushed graham cracker crumbs and mix until well combined.
Step 3
Flatten the graham cracker crumbs on the bottom of the pan. Spread as evenly as possible and press firmly.
Step 4
Put aside in the freezer.
Step 5
Place gelatin into cold water for 5 minutes. Once it blooms (softens), remove gelatin and drain.
Step 6
Place tofu in a strainer and allow water to drain for 5 minutes.
Step 7
In a small pot, melt butter on medium-low heat. After butter is melted, add sour cream into the pot.
Step 8
Add sugar in the same small pot. While the sugar is melting, use a bain-marie (double boiler) to melt the gelatin. Stir the sugar until it is melted. Remove the pot and turn off the heat.
Step 9
Add the cream cheese and melted gelatin into the sour cream mixture.
Step 10
Place mixture into a blender and blend until smooth throughout.
Step 11
Let sit for 5-10 minutes to cool. Remove your cheesecake mould from the freezer, pour mixture into the mould quickly before the gelatin sets.
Step 12
Let it sit in the fridge for 3-4 hours.
Step 13
Remove the cheesecake from the mold.
Step 14
Decorate with fresh whipping cream and fruits.
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