Delicious Vegan Tofu Cheesecake Recipe for Dessert Lovers
My dear friends and food enthusiasts, lend me your ears! I come bearing an extraordinary recipe that will surely satisfy your cravings for a delicious dessert – vegan tofu cheesecake! Don’t be fooled by the name, my fellow meat-eaters, for this dessert is as luxurious and decadent as any traditional cheesecake you may have had before. Plus, it’s cruelty-free, guilt-free and absolutely divine.
As a vegan chef, I have worked hard to perfect this recipe over the years. And let me tell you, the end result is simply delectable. This vegan tofu cheesecake boasts a delectable combination of creamy textures, rich flavors and unparalleled nutrition.
So why not give this recipe a try today? You won’t regret it. Stick with me throughout this article as I guide you through each step with detailed instructions, tips and recommendations on how to achieve the perfect dessert in your own kitchen. Gather your ingredients and baking tools because we’re about to embark on an adventure of flavors and textures that our taste buds will never forget!
Why You’ll Love This Recipe
Oh fair reader, let me tell thee about a recipe that will satisfy thy heart and taste buds. Chef Joey’s Vegan Tofu Cheesecake is the very embodiment of culinary divinity!
Now, I know what thou may think – how can a cheesecake be vegan and still taste as heavenly as the classic cream cheese version? Fear not, for this recipe doth utilize the ingenuity of vegan cream cheese made with soft silken tofu and Tofutti Better-Than-Cream-Cheese.
Not only doth it cater to those seeking vegan delights, but also to those with dietary restrictions – this cheesecake is gluten-free! It is the epitome of versatility and accessibility in dessert form!
And if thou art concerned about taste, let me woo thee with the knowledge that it will delight even the most devout cream cheese lovers. The combination of graham cracker crumbs and maple syrup creates a blissful crust while the filling boasts a creamy texture with hints of vanilla extract and lime juice.
This heavenly dessert will conquer naysayers and heartaches alike – from vegans seeking sweet communion, to dairy allergen sufferers looking for divine satisfaction. So partake in Chef Joey’s recipe, and experience thy own slice of heaven.
Ingredient List
Let me lay out the ingredients you’ll need to create this mouthwatering vegan tofu cheesecake:
- 1 cup graham cracker crumbs
- 4 tablespoons vegan margarine, melted
- 2 lbs soft silken tofu
- 1 package of Tofutti Better Than Cream Cheese
- 1 cup raw sugar
- 2 tablespoons soymilk powder
- 1 tablespoon arrowroot
- 2 teaspoons ground coriander
- 1/4 cup cold water
- 1/4 cup maple syrup
- 2 tablespoons lime juice
- 2 teaspoons vanilla extract
Most of these items should be easily available in your local grocery store. If you’re having trouble finding any of these, you can try looking for them online or visit a natural food store. Don’t forget to double-check the brands and components, as quality can vary greatly. Also, make sure that all the ingredients are at room temperature for best results.
The Recipe How-To
Now that you have gathered all the ingredients, let’s dive into the recipe! This recipe is relatively easy to make and will only take a short time to prepare.
Step 1: Preheat the Oven
First things first, preheat your oven to 325°F. It is important not to skip this step as it ensures a perfectly baked vegan cheesecake.
Step 2: Making the Crust
In a medium bowl, mix 1 ¼ cups of graham cracker crumbs, ⅛ cup of raw sugar, and ¼ cup of melted vegan margarine. Stir with a fork until the mixture is evenly moistened. Then, press the mixture firmly into the bottom of an ungreased 9-inch springform pan.
Step 3: Preparing the Filling
In a large mixing bowl or a food processor, beat two 8-ounce packages of Tofutti better-than-cream-cheese until they are smooth and creamy. Add in 2 pounds of soft silken tofu and continue mixing until both ingredients are completely blended together.
Step 4: Adding Flavors
Once you’ve blended the cream cheese and tofu, stir in ¾ cup of vegan soymilk powder dissolved in ½ cup of cold water until smooth. Add ¼ cup of maple syrup, 2 teaspoons of vanilla extract, 1 tablespoon of lime juice, and 2 teaspoons of ground coriander.
Step 5: Blending and Pouring
Blend all your ingredients in a food processor as this will ensure that everything is mixed evenly. Pour the mixture into your baking pan over the prepared crust.
Step 6: Baking Time
Bake at 325°F for about an hour or until set. When done, remove from oven and allow it cool for about an hour. Once cooled off completely, refrigerate overnight for the best results.
With these simple steps, you now know how to bake a delicious vegan tofu cheesecake.
Substitutions and Variations
Verily, there are many ways one could make a vegan tofu cheesecake! Fear not, my noble friends, for I have scoured the land and compiled an extensive list of substitutes and variations for this delightful dish.
For starters, if ye cannot find soymilk powder or simply prefer not to use it, thou mayest substitute it with any other non-dairy milk powder such as coconut or almond milk powders. For arrowroot powder, cornstarch is a fine replacement. And if ground coriander is not available in thy local market, cardamom, allspice or nutmeg will do.
Doth thee yearn for a cheesecake with less sweetening? Then instead of maple syrup, thou canst opt for other natural sweeteners such as agave nectar, honey or molasses. Alternatively, if thou desireth the opposite and wanteth a sweeter cake, thou mayest add more sugar (raw or white) to thine liking.
Furthermore, shouldst thou be allergic to tofu or prefer another type of plant-based protein, silken tofu can be exchanged with vegan yoghurt of similar density. As for Tofutti Better-Than-Cream-Cheese, mainstream stores like Trader Joe’s carry vegan cream cheese spread options.
If ye desire a different crust option to balance thy flavor profile of choice, some popular crust choices include oats crust (regular or gluten-free), cookie crusts (chocolate cookies or Oreos work well), and nut-based crusts (almonds, hazelnuts or pecans).
Thou canst also add toppings to please thine eyes and palate. Drizzle on some coconut oil for a velvety finish or try experimenting with Nora Cooks’ chocolate ganache topping or cherry compote topping by Natalie Thomas.
Oh how the possibilities are endless for this baked vegan cheesecake! Thou art only limited by thy culinary creativity.
Serving and Pairing
Hark! The vegan tofu cheesecake is ready to be served! Once baked to a golden hue, you must let it chill in the refrigerator for at least 2 hours before serving. When chilled, adorn it with your choice of topping – fresh berries or coulis drizzled on top work well.
This tofu cheesecake is versatile and pairs well with many accompaniments. The fruity flavors of raspberry, strawberry or passion fruit complement the lightness of the dessert. Alternatively, a luxuriant caramel sauce will also bring out its creaminess. Coffee lovers can enjoy this delectable treat with an espresso shot or a latte on the side.
This dairy-free delight fits any occasion as it appeals to both vegan and non-vegan palates. Whether it’s a birthday party or a dinner soirée, this luscious dessert is easy to make and will be the crowning glory of your meal.
Now you know how to serve and pair up this divine creation, go ahead and dazzle your guests with its taste and presentation!
Make-Ahead, Storing and Reheating
Thou art a wise baker, for thou knowest that time is of the essence when it comes to baking. Fear not, my dearest readers, for I have some tips and tricks to help thee prepare and store chef Joey’s vegan tofu cheesecake.
If thou hast guests coming over or thou simply wisheth to save some time, thou mayest prepare the cheesecake ahead of time. Once the cheesecake hath been baked and cooled to room temperature, wrap it tightly in plastic wrap and place it in the refrigerator. It shall last for up to five days.
If thou wishest to store it for a longer period of time, then consider freezing thy cheesecake instead. Again, wrap it tightly in plastic wrap before storing it in an airtight container in the freezer. It shall last for up to three months.
When reheating frozen cheesecake, allow it to thaw in the refrigerator overnight before heating it up in the oven at 300°F for 15-20 minutes. Reheat thawed cheesecake gently, else it may become tough and rubbery.
Remember that thou shouldst always store thy cheesecake in a cool and dry place. Avoid exposing thy dessert to heat or moisture as this shall lead to a loss of texture and flavor.
So go forth with confidence knowing that thou art able to bake chef Joey’s vegan tofu cheesecake ahead of time and store it with ease!
Tips for Perfect Results
Friends, let me be honest with you. Baking a vegan cheesecake can be a bit tricky, but you’re in luck because I’ve got some tips that’ll ensure your tofu cheesecake is irresistibly creamy and delicious. Here are a few things to keep in mind when making this vegan tofu cheesecake recipe.
Firstly, use silken tofu as it is smooth and blends well with the other ingredients for a creamy texture. Be sure to buy soft silken tofu, not firm, as it will give the cheesecake its velvety texture.
Secondly, the crust is just as essential as the filling. Make sure to press down firmly on the graham cracker crumbs to create a sturdy base for your vegan tofu cheesecake.
Thirdly, refrigerate your vegan cream cheese before using it in this recipe. It will blend better and result in a smoother consistency. If you’re using Tofutti Better-Than-Cream-Cheese brand, follow this step closely as it tends to have a more significant impact on the outcome.
Fourthly, please note that maple syrup can alter the consistency compared to sugar in traditional recipes due to its liquid nature. You may need to experiment with the measurements before getting perfect results.
Finally, don’t rush this recipe; give time for it to chill! It’s best to make this vegan cheesecake ahead of time and let it sit in the fridge for at least 2 hours (or overnight) before serving. This strategy allows all flavors to meld properly and settle into its finest form.
These tips should help you achieve excellent results with Chef Joey’s Vegan Tofu Cheesecake Recipe! Remember that baking takes practice, so don’t be disheartened if your attempts don’t turn out perfectly on your first try. Keep practicing and trying new things until you nail this recipe!
Bottom Line
Fellow vegans and non-vegans, I hope you enjoyed reading Chef Joey’s Vegan Tofu Cheesecake Recipe article as much as I enjoyed writing it! As a vegan chef, it is my mission to create delicious, healthy, and cruelty-free dishes that can be enjoyed by everyone.
My recipe for Vegan Tofu Cheesecake is the perfect example of how indulgent desserts can be made without any animal products. It is not only healthier but also kinder to animals and the planet. With its creamy texture and rich flavor, this cheesecake will surely satisfy anyone’s sweet tooth.
To sum up, don’t let anyone tell you that vegan desserts are boring or tasteless. Chef Joey’s Vegan Tofu Cheesecake Recipe will change your mind and prove that plant-based options can be just as delectable as their non-vegan counterparts.
So go ahead, bake this delicious cheesecake, share it with your friends and family, and let them taste the difference. Who knows, they might even be surprised by how amazing a vegan dessert can be!
Chef Joey’s Vegan Tofu Cheesecake Recipe
Ingredients
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons raw sugar
- 1/4 cup vegan margarine (vegan)
- 2 lbs soft silken tofu (soft silk, well drained but not pressed)
- 8 ounces tofutti better-than-cream-cheese (better than cream cheese brand)
- 1/4 cup pineapple juice concentrate
- 1/2 cup sunflower oil
- 1 tablespoon lime juice
- 1 tablespoon vanilla extract
- 1/2 cup organic maple syrup
- 1 tablespoon ground coriander
- 1 tablespoon arrowroot, dissolved in
- 2 tablespoons cold water
- 1 tablespoon dried orange peel
- 3 tablespoons soymilk powder
- 3 tablespoons psyllium, seed husk (powdered)
Instructions
- Preheat oven to 350'F.
- The first three ingredients are for the Graham Crust.
- Put the graham crackers in a food processor and process to break them up into a fine powder. Then add the sugar, then the melted margarine. Pulse to incorporate.
- Press the crust into a greased 9 inch spring form pan. Bake at 350'F for 10 minutes. Let cool.
- Put your tofu and cream cheese in the bowl of a hand mixer (I used my kitchen aid) and whip until the mixture is smooth and creamy with no lumps.
- Add the remaining ingredients and whip again until well incorporated.
- Pour into the spring form pan with the graham crust and bake at 350'F for 45-50 minutes. Turn off the oven.
- Let sit for 15 more minutes to allow the cake to settle. It should be lightly golden round the edges and should have pulled away from the sides of the cake tin.
- It will wiggle if you shake it slightly. I also gently touched the top and it sprang back.
- Remove the cake from the oven and place on a cooling rack for at least one hour. Then, put in fridge for at least 3 more hours.
- Check your cake as it bakes, you don't want it to burn.
- When you cut a piece of this put a paper towel in the cut section as it will absorb any moisture and prevent soggyness on the bottom of the cake.
- Bon Appetit!
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.