Easy Tofu Cheesecake Recipe

Longing for a slice of cheesecake, but can't tolerate dairy products? This tofu cheesecake recipe is tailored to create a rich, creamy dessert that will satisfy your cravings without upsetting your stomach. 

For best results, follow the directions carefully. Cheesecakes can be touchy. They crack easily and are often overcooked because it's easy to misjudge the signs the cheesecake is really done. You want to turn off the oven before the center of this cheesecake is completely set.

Easy Tofu Cheesecake Recipe

Ingredients You Will Need:
Crust:
2 cups crushed graham crackers
2 tablespoons melted vegetable oil
¼ cup sugar

Filling:
1½ pounds silken tofu
12 ounces soy cream cheese
1 cup granulated sugar
3 tablespoons flour
2 teaspoons vanilla

Creating Your Tofu Cheesecake
Soften cream cheese to room temperature. Drain tofu carefully, getting rid of as much liquid as possible.

Heat oven to 450 degrees. Set rack to center setting.

Combine crushed graham crackers, sugar and oil in a bowl. Mix until well combined. Press crust into a greased spring-form pan. Bake crust for ten minutes. Take pan back out of oven and reset oven to 325 degrees.

In a mixing bowl, gently cream softened cream cheese with tofu, sugar and flour. The flour is added to prevent the cheesecake from cracking. Add vanilla and mix just enough to get cheesecake filling to be smooth and lump-free, but no more than is absolutely necessary. (Overbeaten cheesecakes are more prone to cracking.) Pour cheesecake batter into crust. Scrape sides of bowl to get every bit of the batter into the spring-form pan.

Bake cheesecake on the center rack in the oven for approximately 45 minutes or until center two to three inches is set, but still jiggles when the pan is moved. Shut oven off and leave cheesecake in oven for 30 minutes.

Remove cheesecake from oven. Run a knife along the outside edge of the cheesecake. Let the cheesecake cool (while still in pan) on a cooling rack for 30 minutes. Then move cheesecake to the refrigerator for at least six hours. This gradual cooling process will help prevent your cheesecake from cracking too much.

Unmold cheesecake carefully. Cut slices of tofu cheesecake with dental floss before garnishing with fruit topping. Cover up any cracks or imperfections with cherry pie filling or a topping made from fresh sliced strawberries and sugar, mixed and allowed to sit for 30 minutes.

To make chocolate tofu cheesecake, omit flour and add ½ cup of unsweetened cocoa powder.

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