Post by bergere on Jul 20, 2006 18:45:08 GMT -5
Tofu Cheesecake Recipe
INGREDIENTS:
1 container Tofutti brand cream cheese alternative
12 oz or one package silken tofu
1/3 cup soy milk
1/3 cup corn starch
1 tsp vanilla
2 tbsp maple syrup (optional)
2/3 cup powdered sugar
1 tbsp lemon juice
3 tsp egg replacer
2 tbsp water
2 tbsp vegetable oil
1 pre-made pie crust
PREPARATION:
Pre-heat oven to 325 degrees
Mix the egg replacer with the water in a small bowl until smooth and add to blender. Blend together all ingredients, except for oil and crust at medium speed until smooth.
Mixture should be thick and creamy. Slowly incorporate oil by pouring in at low speed.
Pour into pie crust and bake 45-50 minutes or until just barely firm. The cheesecake will not change color or rise up, but don't be afraid to take it out of the oven! Allowing it to cool and refrigerating or freezing slightly before serving will firm it up to the proper texture.
Enjoy your tofu cheesecake! Drizzle with chocolate syrup or garnish with fresh fruit as desired.
Next is....
Dairy free cheese cake 40mins plus chilling
Serves 6
Ingredients
1 x 20cm/8 inch Prepared Base
450g/1lb Firm Silken Tofu
75g/3oz Caster Sugar
1 tbsp Tahini
A pinch of Salt
1 tbsp Lemon Juice
the Grated Zest of 1/2 Lemon
1/2 teasp Almond Essence (check ingredients label)
2 tbsp Cornflour mixed with 2 tbsp Soy or Rice Milk
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4 and prepare the base.
2. Place all the remaining ingredients in a blender and process until smooth.
3. Pour mixture onto the prepared base and bake for about 30 minutes.
4. Allow to cool then refrigerate for at least 2 hours. Serve chilled.
INGREDIENTS:
1 container Tofutti brand cream cheese alternative
12 oz or one package silken tofu
1/3 cup soy milk
1/3 cup corn starch
1 tsp vanilla
2 tbsp maple syrup (optional)
2/3 cup powdered sugar
1 tbsp lemon juice
3 tsp egg replacer
2 tbsp water
2 tbsp vegetable oil
1 pre-made pie crust
PREPARATION:
Pre-heat oven to 325 degrees
Mix the egg replacer with the water in a small bowl until smooth and add to blender. Blend together all ingredients, except for oil and crust at medium speed until smooth.
Mixture should be thick and creamy. Slowly incorporate oil by pouring in at low speed.
Pour into pie crust and bake 45-50 minutes or until just barely firm. The cheesecake will not change color or rise up, but don't be afraid to take it out of the oven! Allowing it to cool and refrigerating or freezing slightly before serving will firm it up to the proper texture.
Enjoy your tofu cheesecake! Drizzle with chocolate syrup or garnish with fresh fruit as desired.
Next is....
Dairy free cheese cake 40mins plus chilling
Serves 6
Ingredients
1 x 20cm/8 inch Prepared Base
450g/1lb Firm Silken Tofu
75g/3oz Caster Sugar
1 tbsp Tahini
A pinch of Salt
1 tbsp Lemon Juice
the Grated Zest of 1/2 Lemon
1/2 teasp Almond Essence (check ingredients label)
2 tbsp Cornflour mixed with 2 tbsp Soy or Rice Milk
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4 and prepare the base.
2. Place all the remaining ingredients in a blender and process until smooth.
3. Pour mixture onto the prepared base and bake for about 30 minutes.
4. Allow to cool then refrigerate for at least 2 hours. Serve chilled.