Macrobiotic Tofu Cheesecake Recipe

Name: Macrobiotic Tofu Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 grams Wheat flour; 80 grams Whole wheat flour; 20 grams Oatmeal; 2 tsp Kinako; 2 tbsp Maple syrup; 4 tbsp Canola oil; 1 pinch Salt; 1 block Firm tofu; 50 ml Soy milk; 40 ml Canola oil; 2 tbsp Lemon juice; 2 tbsp Maple syrup; 2 tbsp Kudzu starch; 1 tsp White miso

Servings: persons

50 grams Wheat flour
80 grams Whole wheat flour
20 grams Oatmeal
2 tsp Kinako
2 tbsp Maple syrup
4 tbsp Canola oil
1 pinch Salt
1 block Firm tofu
50 ml Soy milk
40 ml Canola oil
2 tbsp Lemon juice
2 tbsp Maple syrup
2 tbsp Kudzu starch
1 tsp White miso

1
Wrap the firm tofu in a clean cloth or paper towels to drain the liquid.
2
Preheat the oven to 180C.
3
Add all of the ingredients marked into a bowl and mix.
4
Add the ingredients marked to a separate bowl and mix together well.
5
Add the mixture from Step 2 into the bowl from Step 1 and mix together gently.
6
Pour the mixture into a tart pan and press into the bottom firmly while flattening the surface.
7
Bake for 15 minutes at 180C.
8
Once baked, leave to cool.
9
Add the drained tofu and the ingredients marked i a food processor or mix with a hand mixer until smooth.
10
Pour the mixture from Step 6 on top of the mixture from Step 5 and bake at 180C for approximately 20 minutes.
11
Once cooled, place in the refrigerator and chill.
12
Once chilled and set, cut the cheesecake into the size you'd like and serve topped with jam or your favourite fruit.

383

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: 50 grams Wheat flour, 80 grams Whole wheat flour, 20 grams Oatmeal, 2 tsp Kinako, and more.

Yes, Macrobiotic 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!

Macrobiotic Tofu Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions