Baked Tofu Cheesecake

November 15, 2024

45

medium

12

This Baked Tofu Cheesecake is a light and creamy dessert with a beautifully delicate texture and a subtle richness that doesn’t rely on traditional cream cheese. Silken tofu takes center stage here, blended until silky smooth and folded with gently whipped meringue to create an airy, custard-like filling that’s both satisfying and refreshingly guilt-free.

Steam-baked to preserve its moisture, this cheesecake finishes with a quick grill to achieve a perfectly golden, slightly caramelized top. Once chilled, it slices like a dream—making it ideal for health-conscious dessert lovers or anyone seeking a deliciously modern twist on a classic favorite. Serve it plain, or dress it up with a drizzle of fruit compote or a dusting of matcha for an elegant finish.

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Ingredients:

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250g cream cheese
5 egg whites
5 egg yolks
3tbsp lemon juice
120ml soya milk unsweetened, ()
70g flour plain, sifted, ()
250g silken tofu (tube form)
130g caster sugar
1tsp vanilla extract

Directions

1.
Preheat the Oven
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.
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2.
Prepare the Tofu Mixture
In a food processor, blend all the ingredients from (A) until smooth. Transfer the mixture to a large bowl.
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3.
Make the Meringue
In a separate bowl, beat egg whites and caster sugar until semi-firm peaks form, creating a soft meringue.
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4.
Combine the Mixtures
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.
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5.
Steam Bake the Cheesecake
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.
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6.
Grill the Top
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.
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7.
Cool and Chill
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.
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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