I Dont Believe Its Lemon Tofu Cheesecake Recipes

TOFU CHEESECAKE

Tofu Cheesecake image

A vegan alternative to cheesecake. Very creamy and smooth. Top with fresh fruit, if desired.

Provided by Skinnychef86

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu

Time 2h30m

Yield 8

Number Of Ingredients 7

Ingredients

2 (12 ounce) packages extra firm tofu, drained and cubed
1 cup white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup vegetable oil
2 tablespoons lemon juice
1 (9 inch) prepared graham cracker crust

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
In a blender or food processor, combine tofu, sugar, vanilla, salt, vegetable oil, and lemon juice. Blend until smooth. Pour into the pie crust.
Bake in the preheated oven until slightly brown, 20 to 30 minutes. Remove from the oven to cool. Refrigerate until chilled.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 46.4 g, Fat 18.3 g, Fiber 0.7 g, Protein 8.1 g, SaturatedFat 3.2 g, Sodium 249.2 mg, Sugar 36.9 g

"I DON'T BELIEVE IT'S...." LEMON TOFU CHEESECAKE!

It's good... no kidding! Vegan or not, this dessert is a great dairy free treat. This works for people with diabetic and/or heart disease diet guidelines. Prep time is really chill time... there are about 5 minutes of actual busy work for this recipe, 35 minutes of baking and 2 hours of chilling.

Provided by rsarahl

Categories Cheesecake

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups graham cracker crumbs
1/4 cup maple syrup
1/2 teaspoon almond extract
1 lb silken tofu
1/3 cup sugar
1 tablespoon tahini
1/2 teaspoon salt
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon almond extract
2 tablespoons cornstarch
2 tablespoons soymilk (rice milk is also ok)
1/4 cup slivered almonds (optional)

Steps:

Preheat the oven to 350°F.
In a medium bowl, combine graham cracker crumbs, maple syrup and almond extract.
Mix until the graham cracker crumbs are moistened.
Prep a 9 inch springform pan by spraying the bottom and sides with nonstick oil spray, or by oiling with a paper towel.
Tip crumb mixture into the prepped springform pan and press it evenly on the bottom.
Bake the crust for 5 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.
Blend all the filling ingredients in a food processor (or blender) for about 30 seconds, or until smooth.
Pour filling into the springform pan over the cooled crust.
Bake for about 30 minutes or until the top of the cheesecake is lightly browned.
Remove the cheesecake from the oven and allow it to cool.
Place the cooled cheesecake in the refrigerator for at least 2 hours until it is thoroughly chilled and firm.
To serve, take a long knife and heat the blade in hot hot water.
Slide the blade of the knife along the edge of the cooled cheesecake to ensure that it will separate from the pan.
Release the springform ring, slice, sprinkle with slivered almonds if desired and serve cold.

I CAN'T BELIEVE IT'S NOT CHEESECAKE COCKTAIL

I Can't Believe It's Not Cheesecake Cocktail image

Provided by Food Network

Categories beverage

Time 5m

Yield 1 serving

Number Of Ingredients 9

Ingredients

Ice
2 ounces buttermilk
1 ounce amaretto
1 ounce hazelnut liqueur
1/2 teaspoon brown sugar
One 2-inch lemon peel
Cream cheese, softened, for rimming
Crushed graham crackers, for rimming
Strawberry, for garnish

Steps:

In a cocktail shaker filled with ice, add the buttermilk, amaretto, hazelnut liqueur, brown sugar, and lemon peel. Shake vigorously until well mixed. Meanwhile, rim a glass in cream cheese, followed by crushed graham crackers. Pour the cocktail and garnish with a strawberry perched on the rim.

TOFU CHEESECAKE

Tofu Cheesecake image

OK, I'm vegetarian, but I do occasionally eat dairy & eggs. And I just love cheesecake! In fact, I posted an "ovo-lacto" cheesecake recipe (New York Style Sour-Cream-Topped Cheesecake, Recipe #313572). But when the nutrition wizards at RecipeZaar did their calorie/fat count, I fell on the floor! So, here's a vegan variety, made with tofu. It's even sugar free! (I use maple syrup as the sweetener and it comes out really yummy.) The tahini adds a bit of a bitter, "cheesy" tang--you can cut down on the tahini or omit it altogether, if you don't like the taste. I can't wait to see how this compares in the fat/calorie count to that other recipe! (This recipe is adapted from "The Tofu Cookbook" by John Paino and Lisa Messinger.)

Provided by Veggie Girl NYC

Categories Cheesecake

Time 50m

Yield 1 cheesecake, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs soft tofu
4 tablespoons tahini
1 tablespoon lemon juice
3 tablespoons cornstarch
1/2 cup maple syrup
2 teaspoons vanilla
1 teaspoon salt
1 lemon, rind of, grated
1 unbaked 9-inch pie crust
1 cup fresh fruit

Steps:

Bake pie crust in oven according to package directions. (I used a whole wheat pie crust, to very good results!).
To make filling, crumble tofu into blender. Add all remaining ingredients except Fruit Topping; blend well.
Pour tofu mixture into prepared pie crust, and bake at 350 F for 35-40 minutes.
Cool first, then add your favorite fruit topping if desired.

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