No joke, this recipe comes from a restaurant in Mexico, and was published in the Times in 1991. While I think there are much better tofu cheesecake recipes out there, I really liked this. It’s totally vegan, and has a nice citrus-y taste, not overpowering, just very complimentary. The texture is light, bordering on chiffon, but only just bordering. This cheesecake is very liquid-y when you pour it into the pan. You may not believe it will ever set, but it does. Perfectly. Enjoy this cake – no guilt, all good.
Tofu cheesecake (modified only slightly from the original)
1 cup graham cracker crumbs
3-4 tablespoons margarine
nonstick spray
1 1/4 cups pineapple juice
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
Preheat oven to 350 degrees F. Spray a 9″ pie plate or springform pan with nonstick spray.
In food processor, mix graham cracker crumbs and margarine until a fine crumb is formed. Press cracker mixture onto the bottom of the pie pan until surface is smooth and even. Bake for 10 minutes. Cool.
Heat the pineapple juice to a near boil. Stir in the agar-agar gradually and simmer until it is dissolved, about 5 minutes. Cool for at least 5 minutes.
In a blender or food processor, combine all the other ingredients with the pineapple juice mixture and blend one minute. Pour into the baked crust. Refrigerate 3-4 hours. Makes 8 servings.
Did you use soft silken tofu?
Yes!
How does it taste?I really want to know before I decide to make it or not 🙂
Cappu, I really liked the taste of this cheesecake. It did not have any tofu undertones like some tofu recipes can have. But I do like my soy cheesecake much better. I find it creamier and more authentic tasting than this recipe from the NY Times. Thanks for asking, and please feel free to ask any more questions if you may have them.
Oh thank you for this recipe.I love pineapple and I think I will like this cheesecake very much :D…We got too much kind of tofu here,and very cheap.So I’ll try your recipe soon!I love cheesecake so much,smooth and creamy kind,and I love tofu too!:D Thanks for your share
Wow sounds delicious!
I was going to make the below version but I think I will try yours instead.
http://www.wascene.com/food-drink/new-york-cheesecake-recipe/
Thanks,
Sara
Looks delicious and simple. However, there is some debate as to whether honey should be considered vegan or not. Just want to put that out there for aspiring vegans out there!