Baked Tofu Cheesecake

1. Preheat your oven to 170°C (340°F). | 2. Line a 9-inch cake tin with parchment paper and wrap the outside with heavy-duty aluminum foil to prevent water from seeping into the cheesecake during baking.

In a food processor, blend all the ingredients from (A) until smooth. Transfer the mixture to a large bowl.

In a separate bowl, beat egg whites and caster sugar until semi-firm peaks form, creating a soft meringue.

1. Whisk 1/3 of the soft meringue into the tofu mixture to lighten it. | 2. Gently fold in the remaining meringue with a spatula, being careful not to deflate the mixture.

1. Pour the tofu mixture into the prepared cake tin and place it on the lower rack of the oven. | 2. Steam-bake for about 50 minutes, or until the cake is set but slightly wobbly in the center.

Once the baking time is complete, move the cheesecake to the upper rack of the oven and switch the oven to grill mode. Grill for 30 seconds to 1 minute, just long enough to get a beautiful golden color on top of the cheesecake.

1. Allow the cheesecake to cool to room temperature before removing it from the cake tin. | 2. Chill in the refrigerator for several hours or overnight for the best texture.