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!
Tofu Cheesecake 14 Steps
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.
On medium heat, melt the butter completely in a pot, and add crushed graham cracker crumbs and mix until well combined.
Flatten the graham cracker crumbs on the bottom of the pan. Spread as evenly as possible and press firmly.
Put aside in the freezer.
Place gelatin into cold water for 5 minutes. Once it blooms (softens), remove gelatin and drain.
Place tofu in a strainer and allow water to drain for 5 minutes.
In a small pot, melt butter on medium-low heat. After butter is melted, add sour cream into the pot.
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.
Add the cream cheese and melted gelatin into the sour cream mixture.
Place mixture into a blender and blend until smooth throughout.
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.
Let it sit in the fridge for 3-4 hours.
Remove the cheesecake from the mold.
Decorate with fresh whipping cream and fruits.