"I Don'T Believe It'S...." Lemon Tofu Cheesecake!

Name: "I Don'T Believe It'S...." Lemon Tofu Cheesecake!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 2 cups graham cracker crumbs; 1/4 cup maple syrup; 1/2 teaspoon almond extract; Filling; 1 lb silken tofu; 1/3 cup sugar; 1 tablespoon tahini; 1/2 teaspoon salt; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1/2 teaspoon almond extract; 2 tablespoons cornstarch; 2 tablespoons soymilk (rice milk is also ok); Topping; 1/4 cup slivered almonds (optional)

Servings: persons

Crust
2 cups graham cracker crumbs
1/4 cup maple syrup
1/2 teaspoon almond extract
Filling
1 lb silken tofu
1/3 cup sugar
1 tablespoon tahini
1/2 teaspoon salt
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon almond extract
2 tablespoons cornstarch
2 tablespoons soymilk (rice milk is also ok)
Topping
1/4 cup slivered almonds (optional)

1
Preheat the oven to 350u00b0F.
2
In a medium bowl, combine graham cracker crumbs, maple syrup and almond extract.
3
Mix until the graham cracker crumbs are moistened.
4
Prep a 9 inch springform pan by spraying the bottom and sides with nonstick oil spray, or by oiling with a paper towel.
5
Tip crumb mixture into the prepped springform pan and press it evenly on the bottom.
6
Bake the crust for 5 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.
7
Blend all the filling ingredients in a food processor (or blender) for about 30 seconds, or until smooth.
8
Pour filling into the springform pan over the cooled crust.
9
Bake for about 30 minutes or until the top of the cheesecake is lightly browned.
10
Remove the cheesecake from the oven and allow it to cool.
11
Place the cooled cheesecake in the refrigerator for at least 2 hours until it is thoroughly chilled and firm.
12
To serve, take a long knife and heat the blade in hot hot water.
13
Slide the blade of the knife along the edge of the cooled cheesecake to ensure that it will separate from the pan.
14
Release the springform ring, slice, sprinkle with slivered almonds if desired and serve cold.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Crust, 2 cups graham cracker crumbs, 1/4 cup maple syrup, 1/2 teaspoon almond extract, and more.

Yes, "I Don'T Believe It'S...." Lemon Tofu Cheesecake! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!