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Tofu Cheesecake
Tofu Cheesecake

Before you jump to Tofu Cheesecake recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to tofu cheesecake recipe. To cook tofu cheesecake you need 13 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Tofu Cheesecake:
  1. Provide Unsalted Butter, 60g + More For Greasing
  2. Use 120 g Digestive Biscuits,
  3. You need 100 g Heavy Whipping Cream,
  4. You need 200 g Greek Yogurt,
  5. Take 200 g Silken Tofu,
  6. Use 200 g Cream Cheese Preferably Philadelphia,
  7. You need 100 g Demerara Sugar,
  8. Get 1 TBSP Lavender Extract,
  9. You need 2 TBSP Fresh Orange Juice,
  10. Take Fresh Orange Zest, 1/2 Orange
  11. Use 10 g Gelatin,
  12. Get 100 g Warm Water,
  13. Take Organic Food-Grade Lavender, For Garnishing
Steps to make Tofu Cheesecake:
  1. Pls visit: https://www.fatdough.sg/post/lavender-extract for the lavender extract recipe.
  2. Grease cake pan with butter. - - Lay parchment paper on the bottom and the sides. - - In a skillet over medium heat, add butter. - - Cook until the butter has melted and starts to "sing".
  3. Continue cooking until the "singing" has subsided and the butter has browned. - - Remove from heat, pass the browned butter thru' a coffee filter over a sieve and bowl. - - I usually melt 80g worth of butter to get the exact 60g. If your browned butter is insufficient, add in some canola oil. - - Set aside to cool down slightly.
  4. In a food processor, blitz biscuits until powder forms. - - Transfer into a bowl and add in the browned butter. - - Mix to combine well. It should resemble wet sand.
  5. Transfer the mixture into the prepared cake pan. - - Using an offset spatula to distribute evenly. - - Pad the biscuit mixture down to make it compact. - - Set aside in the fridge to chill.
  6. In a blender, add cream, yogurt, tofu, cream cheese, sugar, lavender extract, orange juice and zest. - - Blitz until smooth. - - In a small bowl, combine gelatin and water well.
  7. Stir to dissolve the gelatin. - - Transfer the gelatin mixture into the blender. - - Blitz until well combined and smooth. - - Pour the mixture into the cake pan.
  8. Give it a shake for an even top. - - Return back to the fridge and allow it to chill and set overnight. - - It should be still soft and jiggly.
  9. Unmold the cheesecake onto a cake stand or serving plate. - - Garnish with a sprinkle of lavender. - - Slice and serve immediately.

I'm constantly amazed by how creative substitutions can result in some amazing, vegan, allergy-friendly alternatives for various meals and desserts. And this tofu cheesecake recipe is a great example of just that. Now, compared in a side by side taste test with a standard cheesecake, you'd easily be able. Grind the walnuts, transfer to a medium dish, mix in the honey or maple syrup for a vegan version and press the mixture tightly into the springform pan. Hello, thank you, I'm Dana, you're welcome.

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