How To make Tofu"Cheesecake"
CRUST:
16 Graham crackers -- crushed into
-fine crumbs 1/3 c Margarine, calorie reduced
FILLING:
1 lb Tofu
1/2 c Pineapple, canned, crushed
-no sugar added 1/4 c Orange juice -- frozen,
-concentrate, thawed -no sugar 1 T Vanilla
1 T Honey
2 ts Cornstarch
1 t Lemon juice
TOPPING:
1 Kiwi fruit, medium -- pared &
-cut in thin slices
To prepare crust: Preheat oven to 325F. In bowl combine graham cracker crumbs with margarine and mix thoroughly. Using the back of the spoon, press crumb mixture over bottom and sides of 9 inch glass pie plate. Bake until crisp and brown, about 15 minutes. Transfer pie crust to wire rack to cool. To prepare filling: In work bowl of food processor or blender container process tofu till creamy. Add pineapple, orange juice, vanilla and honey and process until smooth. In small cup add cornstarch to lemon juice and stir to dissolve; add to tofu mixture and process until smooth and thoroughly blended. Pour into prepared pie crust and bake at 325F for 40 to 45 minutes. Transfer to wire rack to cool. To serve: When cool, garnish with kiwi slices, cover lightly and refrigerate for at least 30 minutes. Each serving (1/8th) is equal to :1 serving bread, 1 serving Fat, 2 oz Legumes (tofu); 1/2 serving Fruits, 1 serving Extras (full choice plan) per serving: 177 calories, 6 g protein, 7 g fat, 22 g carbohydrates, 190 mg sodium
How To make Tofu"Cheesecake"'s Videos
Baked Tofu Cheesecake with Berries | Yutaka
All the wonderful flavour minus some of the calories. Our tofu cheesecake is the perfect finish to any meal.
RECIPE:
INGREDIENTS: (using a 20cm cake tin)
• 160g digestive biscuits
• 60g butter, melted
• 1 tsp cinnamon powder
• 350g (1 pack) Yutaka tofu
• 500g soft cheese
• 175g caster sugar
• 2 large eggs
• 1 lemon zest
• 1 Vanilla pod, scraped the seeds out
• 200g berries mixture, washed
• Icing sugar for garnishing
180° C / 10minutes
160° C / 40 minutes
INSTRUCTIONS:
1. Wrap the tofu in paper towels to remove any excess water.
2. Preheat the oven to 180 degrees.
3. Crush the biscuits to fine crumbs by using a food processor or put them into a resealable bag and bashing them with a rolling pin.
4. For the base, transfer to a bowl and stir in the melted butter and cinnamon powder then combine well. Spread the biscuit mixture evenly into the bottom of the tin then press it down to make it flatten.
5. Combine the tofu and soft cheese in a food processor, once blended well then add caster sugar, eggs, lemon zest, and vanilla beans. Mix well until all the ingredients are evenly combined.
6. Pour the mixture over the top of the biscuit base.
7. Bake in the oven for 10 minutes at 180 degrees, reduce down the temperature to 160 degrees and bake for 40 minutes.
8. Remove from the oven, leave to cool for a few hours.
9. Serve onto a plate, scatter the berries on top, lightly dust with icing sugar before serve.
Enjoy!
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Tofu Cheesecake【SUBS】|SUPER LOW CALORIE CHEESECAKE
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In my channel, I like to share the food/recipe that I like to eat using the ingredients that are easy to find in a normal supermarket.
◉Ingredients◉18cm mold
【Filling】
・Tofu 210g
・Sugar 56g
・Cream Cheese 280g
・Eggs 2
・Flour 42g
・Lemon Juice 2 tsp
・Marmalade 1-2 tsp plus equal or more water for glaze
【Biscuit Base】
・Biscuit of your choice →70g
・Melted Butter →21g
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VEGAN BAKED CHEESECAKE | nut free, high protein
Today I'm sharing my favourite vegan baked cheesecake recipe with you guys. It's nut free, high in protein, super easy to make and absolutely delicious!
Recipe:
Bake the cake at 180˚C and let it set for at least 3 hours or overnight before slicing and tugging in! :)
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CAMERA: Canon g7x II
MUSIC: epidemicsound.com
EMAIL: hello@alexandrareuter.com
Disclaimer: This video is not sponsored. Thanks for watching!
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
豆腐芝士蛋糕(附食譜),無法抗拒的美味!Tofu Cheese Cake with Recipe, irresistible deliciousness!
#芝士蛋糕#豆腐#cheesecake#Tofu
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⭐配方内的鷄蛋是大鷄蛋,每個約60g。
⭐配方内的杏果醬可以換上其它果醬。
⭐在烘烤之前必须预热烤箱达到设定温度。
⭐因為每个烤箱都有所不同,在配方裏的烘烤温度和时间仅作参考。
⭐請用80℃以上的熱水浸泡刀,擦乾后再切,每一刀重複這個步驟,就能切出完美的芝士蛋糕。
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⭐ The eggs in the recipe are large eggs, each about 60g.
⭐The apricot jam in the recipe can be replaced with other jams.
⭐The oven must be preheated to reach the set temperature before baking.
⭐Because each oven is different, the baking temperature and time in the recipe are for reference only.
⭐Please soak the knife with hot water above 80℃, dry it and then cut it. Repeat this step for every time to cut out the perfect cheesecake.
成份:(8寸圓形蛋糕模)
100g 餅乾碎
50g 融化的無鹽牛油
300g 嫩豆腐(室溫)
400g 奶油芝士(室溫)
100g糖
100g原味酸奶
4個鷄蛋(室溫)
50g檸檬汁(如果不喜歡酸,可以減少15g)
45g低筋麵粉
150g暖杏醬
熱水(約75℃/167℉)浴,在预热好180℃爐内(最下層)烤50分鐘, 關爐,1小時后取出
Hot water(about 75℃/167℉) bath, bake in oven preheated to 180℃/356℉(bottom layer) for 50 minutes,turn off the oven, after 1 hour take it out
Recipe:(8inch round cake pan)
100g crushed biscuits
50g melted unsalted butter
300g silken Tofu(room temperature)
400g cream cheese(room temperature)
100g sugar
100g plain yogurt
4 eggs(room temperature)
50g lemon juice(if you don't like sour, you can reduce 15g)
45g pastry flour
150g warm apricot jam
相同形狀的模(same shape):
6inch X 0.6 = 4.7inch
6inch X 1.5 = 7inch
6inch X 2.0 = 8inch
8inch X 0.5 = 6inch
8inch X 0.75 = 7inch
不同形狀的模(different shape):
8inch 方模(square) X 0.75 = 8inch 圓模(round)
8inch 圓模(round) X 1.33 = 8inch 方模(square)
The Best Vegan Blueberry Tofu Cheesecake