Recipe
Dessert
Don't Tell the Kids It's Tofu Cheesecake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. graham cracker crumbs (vegetarian crumbs without honey) | ||
| 4 oz. maple syrup | ||
| ½ oz. orange extract | ||
| 1 oz. cornstarch | ||
| 3 oz. soy or rice milk | ||
| 2 lbs. silken tofu | ||
| 3 oz. frozen orange juice concentrate, thawed | ||
| 2 oz. apple butter | ||
| ½ oz. orange zest | ||
| fruit, optional |
Directions
- Preheat oven to 350 degrees.
- In a mixing bowl, combine vegan graham cracker crumbs, maple syrup and orange extract until crumbs are moistened. Divide between two 9-inch cake pans and press firmly into pans. If desired, press crusts into individual muffin tins to create personal cheesecakes. Bake 5 minutes. Allow to cool.
- Dissolve cornstarch in soy (or rice) milk. Combine with tofu, orange juice concentrate, apple butter and orange zest in a blender container. Blend until smooth. Pour into baked crust.
- Bake for 30 minutes or until top is slightly browned.
- Cool and refrigerate until firm and set, about 2 hours.
- Store cheesecake in refrigerator.
Nutrition facts
Servings
259 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Sodium: 280mg
- Total Carbohydrates: 45g
- Protein: 6g
Recipe Source:
Vegan in Volume.