), sugar, melted coconut oil, lemon zest and juice, vanilla extract and corn flour in a blender or food processor. I didn’t want to just create a regular vegan version of this cake but rather use the original recipe from my childhood as a base. Bake the cheesecake for 40-45 minutes. But let me tell you one thing, unfortunately the golden drops didn’t form naturally – I had to help with some maple syrup. Well, usually you’d rely on cream cheese, sour cream, and eggs. Add the silken tofu along with all other ingredients into a mixer/food processor and mix on high level until the mixture is smooth, there shouldn’t be any chunks left The more starch you use, the more solid the cheese cream gets 5-10 minutes, Either grease a large springform pan ø 26 cm (10”) or two small ones ø 18 cm (7“) or line them with baking paper, Put the dough into the pan and press it down firmly as well as 2/3 from the sides, Bake the small pans for approx. almond extract; 1 Tbs. Enjoy! Silken Tofu Vegan Cheesecake Recipes 2,140 Recipes. Last updated Nov 16, 2020. Do you also have cakes that remind you of your childhood? But this time it’s of course a vegan version: the perfect vegan cheesecake – with silken tofu! Whizz all the topping ingredients together in a … It’s decisive to add lots of vanilla to the cream and if you like you can also add some turmeric powder in order to make the cake look a little more yellow. 2,140 suggested recipes. I ordered the cream of tartar online but you can also find it in well-stocked baking supply shops. For the base, either crush the biscuits in a plastic sip bag with a rolling pin or blitz them in a food processor or blender until you have fine crumbs. 1/2 tsp vanilla essense. And this tofu cheesecake recipe is a great example of just that. Lime Tofu Vegan Cheesecake Recipe. I took these photos late last summer at the peak of blackberry season. Blend until smooth and creamy. Add the melted coconut oil and mix until well combined. Grease your cake tin with removable bottom with margarine or vegetable oil. Vegan Dark Chocolate Tofu Cheesecake with Peanut Butter Pretzel Crust Ambitious Kitchen palm syrup, coconut oil, silken tofu, pure maple syrup, vegan dark chocolate and 4 more Lemon Tofu "Cheesecake" Vegetarian Times 150 g Biscoff biscuits or graham crackers, 600 g silken tofu (regular tofu doesn’t work in this recipe), 3 Tbsp corn flour (corn starch in the US). Oh well, sometimes you have to create your own magic :-). And thanks to Taifun Tofu for this wonderful cooperation that provided a trip to my childhood! Don’t get me wrong, I love a good raw cashew based cheesecake as much as the next vegan millennial… But the baked version gives me the kind of comforting childhood memories that a raw one just can’t beat. Unfortunately my aunt doesn’t live nearby anymore, otherwise I would have definitely made her try it. I was able to find it in the recipe book of all family recipes that my mother created a copy of for me when I first moved out (thank you Mama!!). It always has been. Want to know more about slow, mindful & eco friendly living?Sign up to my monthly newsletter. And this tofu cheesecake recipe is a great example of just that. I'm using a 18 cm or 7 inch round tin. I’m very pleased I was able to create one more very delicious vegan version of a cake from back in the days. Half a cup of cashews and the coconut oil ensure there’s still some richness and a creamy mouthfeel. Pour the cheesecake mixture on top of the biscuit base and spread it evenly so the entire base is covered. 45-55 minutes, If you bake the golden drop cake with meringue, put the meringue onto the cake for the last 20 minutes and bake it, Let the cake cool off and take the cake out of the pan, Pulp of 2-3 vanilla beans or 4 tsp vanilla extract. Silken tofu is an essential ingredient in just about every dairy-free cheesecake recipe you'll find, including this vegan pumpkin cheesecake. *This blog post was created in cooperation with Taifun Tofu – the recipes are my own. Hello lovelies, today I have a recipe for you for a sweet cake that I have loved since I was a child: cheesecake. 30-40 minutes, the large one for approx. ), sugar, melted coconut oil, lemon zest and juice, vanilla extract and corn flour in a blender or food processor. This search takes into account your taste preferences. 30 minutes, Add the silken tofu along with all other ingredients into a mixer/food processor and mix on high level until the mixture is smooth, there shouldn’t be any chunks left, The more starch you use, the more solid the cheese cream gets, Put the aquafaba into a bowl and whip it using a mixer or food processor, Slowly stir in the cream of tartar, powdered sugar and vanilla, Depending on which machine you use, it may take a little longer for the aquafaba to stiffen, approx. As mentioned in the recipe you can either bake two small or one large cake, or you just divide the ingredients by half and bake a smaller cake. Let it cool and then pop it in the fridge to cool for at least 3 hours or overnight. I came up with this recipe quite a few years ago, developed and tweaked it over the years and like to top it with a different fruit compote every time. grated lemon zest; 1/2 tsp. You can simply eat this cake pure or decorate it with fresh seasonal fruits to turn it into an extra beautiful highlight on your coffee table! For the cheesecake layer place the silken tofu (silken, not regular! This quick preparation will put a fully baked pie on your table in under 1 hour. I went out for a walk with two big mason jars and filled them to the brim with juicy, ripe blackberries. Blend until smooth and creamy. 75g raw cashews, soaked in hot water for 1/2 hour. As usual I’m looking forward to your pictures and tags. Learn how your comment data is processed. cornstarch dissolved in … For the cheesecake layer place the silken tofu (silken, not regular! 1/4 tsp salt. 1 1/2 – 2 tbsps lemon juice. Now I’m curious to find out whether you like this cheesecake as much as we do. Lime Tofu Vegan Cheesecake Recipe. Blend until smooth and creamy. salt; 1 to 2 tsp. I hope you will try this recipe! 250g strawberries, washed and hulled. I’m constantly amazed by how creative substitutions can result in some amazing, vegan, allergy-friendly alternatives for various meals and desserts. Silken tofu isn’t only suitable for cake, you can also perfectly add it to smoothies and I like to use it for savory quiches. Simply process silken tofu, vegan cream … Topping Method. I particularly like the fact that she always added the name of the person she had the recipe from – such a beautiful memory. The secret to making the perfect baked vegan cheesecake: What makes this baked vegan cheesecake so creamy? For the cheesecake layer place the silken tofu (silken, not regular! I’m pretty sure you will be able to convince vegans and non-vegans with this cheesecake. Freistyle is a food, travel and lifestyle blog, where I share my passion for healthy food and plant based recipes - but also pursuing my other passions like traveling with the family, styling and photography and living a healthy and sustainable lifestyle. Baked cheesecake is one of my absolute favourite desserts. lemons, icing sugar, firm silken tofu, maple syrup, lemon zest and 5 more Vegan Cheesecake Diet Food ReciPes coconut milk, salt, salt, pitted dates, strawberries, grated lemon zest and 13 more 1 block silken tofu, lightly pressed. Plus this one is tofu based which means it’s high in protein and nut and dairy free! 1 lb. 3 tbsps maple syrup. Here it’s important that you add genuine cream of tartar to the aquafaba meringue in order for the meringue not to collapse in the oven. Press the biscuit base into the bottom of the tin. Pour the cheesecake mixture on top of the biscuit base and spread it evenly so the entire base is covered. Yes No No Preference. Because you leave it over night and in the morning little golden drops had appeared on the meringue – hence the cute name. Some became ice cream, a few I added to my breakfast and the rest I made into the most flavourful compote, a little sweet, a little tangy, just how I like it. tahini or almond butter; 1/2 tsp. This cheesecake will turn out very creamy because of the silken tofu and I’m very impressed by the consistency. You have to try the golden drop version, I love it. ), sugar, melted coconut oil, lemon zest and juice, vanilla extract and corn flour in a blender or food processor. This site uses Akismet to reduce spam. So when I went vegan and started experimenting with lots of different recipes and ingredients, a vegan baked cheesecake was high up on my list. Pre-heat the oven to 180˚C. I loved this one as a kid, but also the more fancy version with baked meringue on top – we called it golden drop cake. Japanese-style firm silken tofu; 1/3 cup sugar; 1 Tbs. The recipe for the cheese cake is from one of my aunts. This vegan lemon poppy seed cheesecake recipe is different as it uses a mix of silken tofu, coconut cream, and soaked cashews for the cheesecake filling. Pre-heat the oven to 180˚C. Skip. Pour the cheesecake mixture on top of the biscuit base and spread it evenly so the entire base is covered.