Tofu Cheesecake Recipe

Name: Tofu Cheesecake
Yield: 4 servings
Cuisine: American
Ingredients: 4 ounces whole wheat honey graham crackers; 3 tablespoons corn oil; Margarine at room temperature, plus margarine for greasing the pan; 1 1/4 cups pineapple juice; 2 tablespoons gelatin or 1 1/2 tablespoons agar-agar; 1 pound soft tofu; 5 1/2 tablespoons honey; 6 tablespoons freshly squeezed lemon juice; 1 tablespoon grated lemon peel; 1 teaspoon candied ginger, minced

Servings: persons

4 ounces whole wheat honey graham crackers
3 tablespoons corn oil
Margarine at room temperature, plus margarine for greasing the pan
1 1/4 cups pineapple juice
2 tablespoons gelatin or 1 1/2 tablespoons agar-agar
1 pound soft tofu
5 1/2 tablespoons honey
6 tablespoons freshly squeezed lemon juice
1 tablespoon grated lemon peel
1 teaspoon candied ginger, minced

1
Preheat the oven to 350 degrees.
2
Lightly grease a 9-inch pie plate with margarine.
3
In a food processor, or by hand, crumble the graham crackers, add the margarine and work to a fine crumb.
4
(If the mixture is too dry add a little more margarine.)
5
Press the cracker mixture onto the bottom of the pie plate until the surface is smooth and even.
6
Bake for 10 minutes.
7
Cool.
8
Heat the pineapple juice to a near boil.
9
Stir in the gelatin or agar-agar gradually and simmer until it is dissolved, about five minutes.
10
Cool for at least five minutes.
11
In a blender or food processor, combine all the other ingredients with the pineapple juice mixture and blend one minute.
12
Pour into the baked crust.
13
Refrigerate 3 to 4 hours.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 4 ounces whole wheat honey graham crackers, 3 tablespoons corn oil, Margarine at room temperature, plus margarine for greasing the pan, 1 1/4 cups pineapple juice, and more.

Yes, Tofu Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu Cheesecake

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