Lime-Ginger Tofu Cheesecake (Nondairy)

"This was an entry for a contest that didn't turn out well. Any suggestions for improvement would be welcome. Cook time does not include cooling and refrigeration time."
 
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photo by Jostlori photo by Jostlori
photo by Jostlori
photo by Jostlori photo by Jostlori
Ready In:
1hr 40mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • Drain tofu and place between several layers of paper towels on large plate. Place a heavy pan or plate on top and let sit for about 30 minutes.
  • Preheat oven to 350°F Coat a 9-inch spring form pan with nonstick cooking spray.
  • In a blender, add graham crackers, coconut and sugar and pulse until crackers are reduced to crumbs. Put crumb mixture into a bowl and with fingers, mix in melted margarine until incorporated completely. Put crumbs into prepared spring form pan and press firmly over bottom and part way up sides . Set aside.
  • Zest one of the limes and juice both limes and place in the blender. Crumble drained tofu into blender and add remaining filling ingredients. Pulse a few times and then turn on puree speed and blend until smooth and creamy.
  • Pour into prepared crust and bake for 45-60 minutes, or until small cracks start to form around edges. Do not overbake.
  • Remove from oven and cool on a wire rack for 30 minutes. Remove sides of pan and let cool completely. Cover and refrigerate for 2 hours.
  • Serve with nondairy whipped topping or peeled and sliced Kiwi fruit or strawberries.

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Reviews

  1. I do love tofu, but like another reviewer mentioned - there is an aftertaste. I'm not sure it was the tofu - perhaps it was a bit too much lime zest. Also in agreement that a bit of vanilla might help. The pie also didn't set up as well as a regular cheesecake and I had to greatly increase the baking time. All that being said, I thought it had a nice tangy freshness, and the crust (with the coconut) was a nice change and was delicious. I'll definitely have to keep the crust in mind for my next cheesecake! I'd like to try this again and tweak it a bit. Thanks for posting!
     
  2. This is such a clever idea. Since I am not a regular tofu eater, I did notice an aftertaste which I did not care for. I wonder if a little vanilla extract would eliminate that.
     
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WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
 
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