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Tofu Cheesecake

Recipe Image

A bit heartier than a dairy cheesecake, but just as good, especially when topped with berries or other fruit.

Preparation facts

Yield: 8 servings

Ingredients

2 cups (450g) silken tofu

1/3 cup (90mL) fresh lemon juice

1/4 cup (60mL) oil

1/4 cup (60g) margarine, melted

1 1/4 cup (250g) white sugar

1/2 tsp (3g) salt

1/4 cup (60mL) soya milk

Crumb crust for one cheesecake

Directions

Preheat oven to 350°F (176.6°C). Place all ingredients in a blender or food processor and blend until very creamy. This may take awhile (add liquid at end only if needed to blend tofu). Pour into partially baked and cooled crust and bake for 30–40 minutes or until the cake is firm to a light touch in the middle. This may take longer than 40 minutes, depending on the kind of tofu used. If, at the end of 40 minutes the centre is still fairly liquid, turn the oven heat down to 325°F (162.7°C) and cook for another 10 minutes. The cake will solidify as it cools. Chill well and top with berries or sliced fruit.

Makes 8 servings.

Nutrition facts

Serving Size 1 serving
Calories 414
Calories from Fat 186 (45%)
% Daily Value*
32%Total Fat 21g
23%Saturated Fat 4.6g
Polyunsaturated Fat 4.5g
Monounsaturated Fat 10.9g
2%Cholesterol 6mg
17%Sodium 414mg
4%Potassium 139mg
18%Total Carbohydrate 53g
3%Dietary Fiber 0.6g
Sugars 43g
Sugar Alcohols 0g
12%Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.