Photo: Toa Heftiba
Zesty tofu cheesecake
11 ingredients
2 hr
Serves 6
openrecipes
Tofu is used to great effect in vegan cheesecakes, but here Aldo mixes it with coconut cream to make a light no-bake cheesecake.
Estimated Nutrition (whole recipe, rough)
799
Calories
16g
Protein
61g
Fat
52g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Biscuit | 1 medium (45g) | 166 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g/7oz digestive biscuits
- 75g/3oz butter or margarine
- 1 lemon
- 200ml/7fl oz limoncello liqueur
- 3 tbsp agar-agar
- 400g/14oz firm tofu
- 1 tbsp cream cheese
- 400g/14oz coconut cream
- few drops vanilla essence
- 115g/4oz caster sugar
- fresh berriesberry
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes