Tofu Cheesecake

    Tofu Cheesecake

    Recipe Picture:Tofu Cheesecake
    3

    Tofu Cheesecake

    (18)
    1hour45min


    17 people made this

    Tofu and soy milk are used instead of cream cheese and eggs in this delicious vegan cheesecake. Decorate with strawberries if desired.

    Ingredients
    Serves: 12 

    • 1 cup (170g) ground almonds
    • 1 cup (120g) wholemeal flour
    • 150g margarine
    • 670g firm tofu
    • 1 1/2 cups (100g) demerara sugar
    • 7 tablespoons unsweetened cocoa powder
    • 1/4 cup (60ml) sunflower seed oil
    • 1/2 cup (125ml) soy milk
    • 1/4 cup (60ml) dark rum
    • 1 1/2 teaspoons vanilla essence

    Directions
    Preparation:30min  ›  Cook:1hour15min  ›  Ready in:1hour45min 

    1. Preheat oven to 170 degrees C. In a medium bowl, combine ground almonds and wholemeal flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 23cm springform pan.
    2. In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, soy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.
    3. Bake in the preheated oven for 75 minutes, or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.
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    Reviews and Ratings
    Global Ratings:
    (18)

    Reviews in English (14)

    by
    101

    That photograph is gorgeous. How did you make the cheesecake with rings?  -  22 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    37

    While I'm not a fan of "not cheesecake" this worked for my guests. As for the design...split your batter before adding your flavor so you end up with vanilla and ... Pour one cup into the pan, follow it with opposite color and repeat till you are out of batter. I crumbed the sides-it really polishes it off.  -  15 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    25

    As a cheese fiend and dairy lover, I don't normally make vegan desserts unless it's a special request. This one is so beautiful, it's hard for anyone to resist. Nice job. (I did use butter instead of margarine in the crust, and added cocoa powder, a pinch of salt and about a tablespoon of confectioners'sugar when grinding the almonds.) I used almond milk instead of soy and almond oil instead of sunflower seed. Served it with warm chocolate ganache.  -  18 Oct 2006  (Review from Allrecipes USA and Canada)

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