some *cheesecake* recipes

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Chocolate Cheesecake

 

Ingredients:

 

1 box Mori-Nu Silken firm tofu

1 Tofutti brand cream cheese

2 pkgs Mori-Nu Mates chocolate pudding mix

1/4 cup vanilla soymilk (I use Silk brand)

1 Tbsp liquid sweetener

1 chocolate cookie pie crust

Directions:

Blend the above ingredients (except the pie crust) until well mixed. Pour

into pie crust and refridgerate until firm.

 

Serves: 8

 

Preparation time: 10 minutes

 

Better Than Tofu Cheesecake

 

Ingredients:

 

Crust:

1 1/4c graham cracker crumbs

2 Tbs. sugar or other sweetener

1/4c vegan margarine or oil

Filling:

2 lbs. soft silken tofu (well drained but not pressed)

8 oz. Tofutti brand " better than cream cheese "

1/4c pineapple juice frozen concentrate thawed

1/2c oil

1Tbs. lemon juice

1Tbs. vanilla extract

1/2c pure maple syurp

1Tbs. coriander

1Tbs. corn starch disolved in 2Tbs. water

Directions:

 

For crust: Melt margarine and blend well with graham cracker cumbs and

sweetener. Press well into bottom of spring-form pan or round cake pan. Bake

at 350F for 10 minutes. Let cool.

 

Filling: Mash tofu with " better than cream cheese " . Add all other ingredients

to tofu mixture and whip with hand mixer until well blended and very creamy.

Try to get all tofu " lumps " out. Pour into crust and bake at 350F for 45-50

minutes. Turn OFF oven and leave in for 15 minutes more to help set center.

When done edges should be golden and starting to pull away from sides of pan,

center should be soft set (it will wiggle if you shake pan lightly). Cool

about an hour then refigerate another 3 hours to set center. Keep

refrigerated.

 

Helpfull hints: Be sure to check cake during baking I live in the mountains

(at about 5800 ft.)so you may need to adjust the baking time down if you live

at a lower altitude. Draining the tofu well is important. Too much liquid and

the center won't set well. After slicing the cake place a paper towel in the

cut out section before returning it to the frige. This will absorb any fluid

that will condense on the plate or in the pan and keep the bottom of the cake

from getting too soggy.

 

After being dairy free for over a year my cheesecake craving returned. I

tried some of the other Tofu Cheesecake recipies out there but found they

tasted more like baked custard than cheesecake. After some experimentation I

came up with this recipie which my family thinks tastes much like the " real

thing " . My husbands comment after trying this " Well you finally got me to eat

tofu " (he loved it and I think at least half of the one I made this weekend

ended up in his stomach!)

 

Serves: approx 12

 

Preparation time: 1 1/2 hours

 

Tofu Cheesecake

 

Ingredients:

 

4 1/2 cups slightly packed firm tofu (mashed)

1/4 cup Dole pineapple juice concentrate

1/2 cup Canola oil

1/2 tsp. lemon extract

1 Tbs. coriander

2 Tbs. pure vanilla

1/2 tsp. sea salt

1/8 cup water

2/3 cup pure maple syrup

Directions:

 

Rinse, drain, mash, and measure tofu. Put tofu and remaining ingredients into

a bowl and mix together thoroughly. Blend 1/3 of the tofu mixture on high

until very smooth and pour into a clean bowl. Continue this procedure until

all of the tofu mixture is blended.

 

Then stir all together well and pour evenly over an unbaked granola crust.

Bake at 350 degrees for approximately 25-30 minutes. Remove from oven and

cool. Top with fruit glaze or topping of your choice and a few slivered

almonds. Chill and serve. Keep refrigerated.

 

Chocolate Cheese Cake

 

Ingredients:

 

1 graham crust (low-fat works well)

1 block soft tofu (drained)

2/3 cup chocolate soy milk

1/2 cup sugar

4 Tablespoon cocoa powder

1 teaspoon vanilla extract

Directions:

(Mixture can be prepared the night before you plan to make it.)

 

Pre-heat oven to 375 degrees F.

 

Soften tofu in large mixing bowl, combining in cocoa powder, vanilla extract

and sugar. Once the added ingredients are combined, gradually stir in

chocolate soy milk. Make sure all ingredients are well combined. Pour mixture

into graham cracker crust. Place in pre-heated oven for 25-35 minutes...(once

the top of the cheese cake appears solid.)

 

Allow cheesecake to sit in fridge for 1-2 hours, before serving.

 

ENJOY!!!

 

Serves: 8

 

Preparation time: 1 hour