TasteToronto | Tofu Cheesecake

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Tofu Cheesecake

Moderate

Tofu Cheesecake

from Bake Code

TasteToronto

TasteToronto

Tofu Cheesecake

Method

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.

Tags:

Baking At Home

Toronto Recipes

Tofu Cheesecake

Moderate

Tofu Cheesecake

from Bake Code

TasteToronto

TasteToronto

Tofu Cheesecake

Yields:

Serves 5

Prep Time:

0 hours 30 mins

Cook Time:

3 hours 1 mins

0.0

Rate This Recipe

Sweets

Ingredients

Tofu Cheesecake

  • 300 grams soft tofu, drained

  • 455 grams of cream cheese, room temperature

  • 165 grams granulated sugar

  • 8 grams lemon juice

  • 60 grams butter

  • 235 grams sour cream

  • 7 pieces (12.5 grams) of gelatin sheets

  • 150 grams of graham cracker crumbs

  • 45 grams butter, melted

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Method

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.

Tags:

Baking At Home

Toronto Recipes

Tofu Cheesecake