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
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.