Soulful Baked Tofu Lemon Cheesecake

Soulful Baked Tofu Lemon Cheesecake

Have been cooking and eating a lot of fattening food, thought of using some less fattening ingredients to substitute or at least reduce those "sinfully great taste" ingredients like cheese.

I substitute part of the cream cheese with tofu in this recipe, the texture turned out not bad, but i have to be honest... 100% cheese is definitely tastes much superb.. Well.. this recipe is for those who loves cheesecake and want to reduce the guilt feeling of having too much "sinfully great taste" cheeses this is a good alternative for you ;)

From the picture you can see the cheese layer is very thin because i used a wider baking dish.

Here you go.. the Soul Baked Tofu Lemon Cheesecake Recipe



Ingredients

Crust base
250g plain sweet biscuit crumbs
125g butter, melted

Filling
3 eggs, lightly beaten
1/2 cup caster sugar
750g cream cheese (i use half silken tofu + half cream cheese)
3 teaspoons grated lemon rind
1/4 cup lemon juice


Method

for Crust base
1. Process the biscuit in the food processor to make it fine.
2. Combine the biscuit crumbs and butter in a bowl.
3. Press the crum mixture evenly over base and side of the baking dish.
4. Cover and refrigerate the biscuit crust for 1hr.

for the Filling
1. Preheat the oven at about 160c

2. Beat eggs and sugar in a bowl with an electric mixer until pale and thick ( this could take up to 10mins or more, the paler the mixture is the lighter texture of the cheesecake will be.)

3. Add cheese (or the combination of cheese + tofu), find and lemon juice into the mixture and beat until the mixture is smooth and creamy.

4. Pour mixture into prepared baking dish in an oven and bake for about 45mins.

5. Cool off the cake and refrigerate it for several hours or overnight.(the taste is better if you leave it overnight)

6. Decorate the cheesecake with cream or any fruits you like as topping if desired.

*Note: dry the tofu with kitchen towel, otherwise the cake will be have too much moist and become soggy.