This Tofu Cheesecake is Surprisingly Delicious! #short
Have you ever had Tofu Cheesecake before? I’m going to share you a recipe to make this delicious dessert that super simple and easy to make it at home. You don’t need an over, just some space in the fridge to chill the cake. Don’t hesitate, let make it for your family and friends!
Ingredients:
- 200g cracker crumbles
- 50g butter
- 300g silken tofu
- 455g cream cheese
- 70g sugar
- 8g lemon juice
- 60g butter
- 230g sour cream
- 12g gelatine powder
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Lemon Cheesecake Tart (Vegan Recipe with 6 Ingredients)
6-ingredient lemon cheesecake tart with a granola crust! This tart is delicious and a perfect dessert for the summer. It’s light, creamy, fresh, sweet, and sour. The recipe is vegan (dairy-free, egg-free), gluten-free, easy to make, and can be made soy-free! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients
Granola Crust:
2 cups (240 g) granola
4 tbsp (80 g) maple syrup or any other liquid sweetener
3 tbsp coconut butter
Cream Layer:
1 (12.3 oz) package (350 g) silken tofu firm
1/3 cup (80 g) coconut butter
1/4 cup (80 g) maple syrup or any other liquid sweetener
4 tbsp (40 ml) lemon juice
2 1/2 tbsp (20 g) cornstarch
Zest of one lemon
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Tofu Cheesecake - 豆腐芝士蛋糕
Recipe at:
We’ve perfected this sublime Tofu Cheesecake number that will be a hit with your loved ones. Best of all, you can put it together without breaking a sweat - zero baking skills required!
This humble rendition of the cheesecake began as one lone New York woman’s quest for a more nutritious, and healthier cheesecake – the same ones that bear the famous city’s name. Using what she studied in macrobiotics, Marcea published a cookbook which contained the “Tofu Cheesecake” recipe. That one recipe eventually sparked a mini-revolution across the city’s restaurants in the 1980s. It was almost forgotten until almost a decade later when a Japanese-American woman named Keiko won hearts and stomachs with her masterpiece, said to have been rated as the top with “no other coming a close second”.
For the base, we go traditional with a firm spread of finely crushed digestive biscuits and melted butter. Now, for a really luscious cheesecake with an exquisite ethereal texture, we combine the thickened cream, fresh Greek yoghurt, rich cream cheese chunks, icing sugar, good full squeeze of lemon, collagen-packed gelatin, and tofu, then make sure we give it a good blend.
In our recipe, we use Vitasoy Organic Sprouted Tofu to achieve the perfect wobbly consistency and creamy smoothness that just rolls off cleanly onto your spoon. It also has 25% more calcium content compared to other tofu brands, and because it’s sprouted it will offset the heaviness by helping with the digestion.
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Tofu Recipe | How to BAKED Easy DELICIOUS VEGAN Tofu CHEESECAKE [nut free, high protein] 豆腐芝士蛋糕
#tofu recipe #cheesecake #vegan recipe
中文食材清单请见下方????????
How to BAKED Easy DELICIOUS VEGAN Tofu CHEESECAKE?
Healthy vegan cheesecake made out of tofu! Baked Vegan Cheesecake! So light (nut free) and satisfying (high protein) with a crisp crust. Unlike most vegan cheesecake recipes, it doesn’t contain any cashews so its lower in fat and totally nut free, only 6 ingredients! As a final touch, decorate and enjoy this cheesecake with fruit! They pair magically with this cheesecake giving it more decadency and freshness.
Ingredients:
crust:
90g flour
55g coconut oil
40g coconut sugar
1/2 tsp salt
filling:
500g firm tofu
50g refined Pure sesame oil
50g sugar
40g flour
1/2 tsp salt
Thanks for watching!
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豆腐芝士蛋糕食材:
饼底：
九十克面粉
五十五克椰子油
四十克椰子糖
半小勺盐
馅料:
五百克北豆腐
五十克热炒芝麻油
五十克糖
四十克面粉
半小勺盐
Tofu Cheesecake vegan recipe
Hello! This recipe for a lean cake seems very simple, but there are a few nuances that can greatly affect the final result.
First is the quality and taste of the original ingredients. In particular, tofu. Different manufacturers have different texture, moisture, taste and aroma of tofu!
Secondly, the quality of thickeners. Agar-agar came across to me as completely idle and so much that it turned products into stone!
Thirdly, your wit and ingenuity. If you decide to replace the ingredients or change their number - a completely different cake may turn out (perhaps even better than in the video)!
So do not be afraid - experiment and enjoy the process! Then the result will please you for sure!
I used:
Tofu 800 grams
Oatmeal NeMoloko 1.5% - 500 ml (be guided by the final consistency.
Vanilla sugar 10 g (for a sweet cake, I would add another 100 grams of sugar).
Maple or any other syrup - 100 ml. (you can even without syrup if you use sugar).
Lemon juice (1 lemon) along with zest - this is important, gives excellent taste and emphasizes sweetness.
!!!IMPORTANT!!! Agar-agar to boil! You can boil the agar-agar in NeMoloko, and then mix it with tofu and sugar and grind!
!!!IMPORTANT!!! Before sending the finished mixture to cool - try it to taste - maybe add something or change it.
For the top layer will fit any fruit or berries without pits!
I used frozen cherries 300 gr.
70 ml. water and 8 oz. apple pectin.
!!!IMPORTANT!!! The longer the pectin heats up, the less gelling properties become!
!!!IMPORTANT!!! Let the cake to cool thoroughly - at least two hours!
It turns out a real lean cake without baking, eggs and milk!
Enjoy the work done - good luck!
BTW:
Hello everyone and welcome to this channel! Simple and very tasty vegan recipes are waiting for you here twice a week!
Unusual and colorful dishes from around the world, created from the available ingredients!
Everything we love.
#cake #vegan #recipe
Tofu Rare Cheesecake (No-Bake Cheesecake Recipe) | Cooking with Dog
How to Make Tofu Rare Cheesecake 豆腐のレアチーズケーキの作り方 We would appreciate it if you could add subtitles for this video! Thank you for your support!
(15cm/5.9 diameter)
60g Graham Crackers or substitute Unsweetened Biscuits (2.1 oz)
30g Melted Butter (1.05 oz) - Salted or Unsalted
100g Cream Cheese (3.5 oz)
100g Firm Tofu (3.5 oz)
100g Plain Yogurt (3.5 oz)
50ml Whipping Cream (1.7 fl oz)
50g Granulated Sugar (1.75 oz)
1 tbsp Lemon Juice
5g Gelatin Powder (0.18 oz)
50ml Hot Water (1.7 fl oz) - approx. 80°C/176°F
Cake Pan with removable bottom (15cm/5.9 inch diameter)
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＜材料＞
グラハムクラッカー：６０g（甘くないビスケット可）
溶かしバター（無塩、有塩どちらでもOK）３０g
クリームチーズ ：１００g
木綿豆腐 ：１００g
プレーンヨーグルト ：１００g
生クリーム ：５０ml
グラニュー糖 ：５０g
レモン汁 ：大１
粉ゼラチン：５g
湯（約８０℃）：５０ml
１５cmの型（底が抜けるタイプ）
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