Here’s a recipe for a vegan dessert. In the past when I attempted to bake a tofu cheesecake, I used soy cream cheese, which is often available at selected groceries and health food stores. Tofutti makes a good dairy-free cream cheese that is available at Gristedes Supermarket. This time I tried an alternative and simply used silken tofu and soy milk.
- 1 (12 ounce) package of soft tofu
- 1/2 cup soy milk
- 1/2 cup sugar
- 1 tbsp vanilla extract
- 1 (9 inch) prepared graham cracker crust
- splash of lemon juice
- 1 tbsp of arrowroot
- cup of fresh blueberries
- Prepare the pie crust from scratch ahead of time, if desired. Otherwise, purchase pre-made pie crust. I recommend graham cracker or granola.
- Preheat oven to 350 degrees.
- Using a blender or food mixer, first puree the tofu until smooth.
- Add the remaining ingredients (except the blueberries) and blend until the mixture is smooth.
- Mix in the blueberries and pour the mixture into the pie crust.
- Bake for 60 minutes.
- Remove the cheesecake and let it cool for about an hour or so.
- Refrigerate the cheesecake overnight.
- Ready to serve!!
I was quite satisfied with the outcome of the cheesecake. The cake deflated significantly as it cooled to room temperature. When sliced, each piece was a little thin and the texture was not thick as usual cheesecake. On the bright side, the cake was not heavy at all. The top was slightly crispy while the center remained smooth and soft, like tofu, but sweet and fruity. The blueberries were a great addition to the cake and gave it a nice fruity aroma.