How to Make Tofu Cheese Cake

Many of us are looking for desserts without animals products, for health reasons, for ethical reasons, or both. This is a spectacular dessert that will wow your friends and family and it's actually easier to put together than a "real" cheesecake. Give it a try and open up your world to animal-free cooking. Even if you only eat that way sometimes, you'll be healthier. Read on to learn how to make tofu cheesecake.

Difficulty: Moderately Challenging

Instructions

Things You'll Need:

• 9 inch Springform pan
• 2 tbsp. margarine
• Aluminum foil
• 2 cups vanilla wafer cookie crumbs
• 1/3 cup sugar
• 1/2 tsp. almond extract
• 1/2 cup ground toasted almonds
• 1/3 cup melted margarine
• 2 lb. silken tofu (well drained and patted dry)
• 2/3 cup sugar
• 1/2 tsp. salt
• 1/2 cup lemon juice
• 1 tbsp. lemon zest
• 1 tsp. almond extract
• 1/4 cup cornstarch
• 1/2 cup tofu sour cream
• 1/2 cup tofu cream cheese
• 9 by 13 inch baking pan
• Boiling water
• 2 cups fresh or frozen fruit
• 1/3 cup sugar (to taste)

Making the Crust

1. Preheat oven to 350 degrees F.

2. Brush the entire inside of the Springform pan with 2 tbsp. of margarine.

3. Combine cookie crumbs, 1/3 cup sugar, almond extract, toasted almonds and melted margarine in a food processor. Pulse until thoroughly blended.

4. Press crumb mixture evenly over inside bottom and sides of Springform pan.

5. Bake for 10 minutes, then set aside and allow to cool.

How to Make the Filling

6. Combine silken tofu, 2/3 cup sugar, salt, lemon juice, lemon zest, almond extract, cornstarch, tofu sour cream, tofu cream cheese and soy milk in mixer bowl.

7. Beat on low speed until ingredients are combined, then increase speed to medium for 15 seconds.

8. Wrap aluminum foil around entire outside of Springform pan so that no water can leak into the pan from the bottom. Place foil-wrapped Springform pan into 9 by 13 inch pan.

9. Place pans on middle rack of oven. Pour filling into Springform pan. Pour boiling water into the outer pan until it reaches halfway up the sides of the cheesecake.

10. Bake for 45 minutes, or until center jiggles only slightly if pan is touched. The timing can vary depending upon how much moisture there is in the tofu.

11. Remove cheesecake pan from larger pan and allow to cool on counter for one hour, then discard foil and place in refrigerator to chill thoroughly.

12. Combine fruit and sugar and let them sit while the cheesecake cools.

Serving the Cheesecake

13. Use thin knife to carefully loosen crust from sides of pan, then unlock spring and remove sides of pan.

14. Use sharp knife dipped in very hot water to cut slices. Dip and dry knife between each cut.

15. Top with sweetened fruit and serve.

Tips & Warnings

• Serve topped with tofu sour cream or whipped cream in addition to the fruit.
• If you're using peaches, add 1/4 tsp. almond extract to them.
• You'll also have a gluten-free dessert if you use a gluten-free cookie for your crust.
• You can also try changing the amount or type of sweetening for special diets.
• Make sure you cool on the counter before refrigerating to prevent cracking.
• Don't beat filling for any longer than necessary to avoid beating too much air into the batter.

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