Chef Joeys Vegan Tofu Cheesecake Recipes

VEGAN CHEESECAKE

Steps:

• Preheat oven to 350F.
• Mix cream cheese up in blender/food processor til softening occurs.
• Add the sugar, lemon juice, salt, water and tofu.
• Blend until it seems thouroughly processed.
• Put into your graham cracker crust; to make own just put crackers in a ziploc and crunch up with hand/fist/rolling pin.
• Then put crumbs in bowl with the Earth Balance spread (or your choice vegan butter) and then put in pie tin to spread around to make crust.
• Spin it around a bit to even out the wrinkles on the top.
• Don't know if that matters but works for me.
• Bake for about 45 minutes until top gets golden-brown skin, but be sure to check often.
• Cool to room temp and refrigerate.
• Can decorate with your choice of berries, whipped cream or whatever you like.
• WEIGHT WATCHERS POINTS: 62 in its entirety, if you make 8 servings, I round it from 7.
• 6 to 8 points per serving.

"I DON'T BELIEVE IT'S...." LEMON TOFU CHEESECAKE!

Steps:

• Preheat the oven to 350°F.
• In a medium bowl, combine graham cracker crumbs, maple syrup and almond extract.
• Mix until the graham cracker crumbs are moistened.
• Prep a 9 inch springform pan by spraying the bottom and sides with nonstick oil spray, or by oiling with a paper towel.
• Tip crumb mixture into the prepped springform pan and press it evenly on the bottom.
• Bake the crust for 5 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.
• Blend all the filling ingredients in a food processor (or blender) for about 30 seconds, or until smooth.
• Pour filling into the springform pan over the cooled crust.
• Bake for about 30 minutes or until the top of the cheesecake is lightly browned.
• Remove the cheesecake from the oven and allow it to cool.
• Place the cooled cheesecake in the refrigerator for at least 2 hours until it is thoroughly chilled and firm.
• To serve, take a long knife and heat the blade in hot hot water.
• Slide the blade of the knife along the edge of the cooled cheesecake to ensure that it will separate from the pan.
• Release the springform ring, slice, sprinkle with slivered almonds if desired and serve cold.

PUMPKIN TOFU CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• In blender or food processor, blend cream cheese, eggs and sugar until creamy.
• Remove and put in separate bowl.
• In blender or food processor, blend pumpkin, tofu, milk and cinnamon until well blended.
• Fold pumpkin mixture into cream cheese mixture.
• Pour into crust.
• Bake about 45 minutes until knife comes out clean.

TOFU BANANA CHEESECAKE

Steps:

• Crust:.
• Combine crumbs and melted butter.
• Press on bottom of 9-inch springform pan.
• Bake at 350 for 6 minutes; cool.
• Pie:.
• Drain tofu (not necessary if you are using Silken tofu). Set aside.
• In a blender or food processor, combine eggs, sugar, lemon juice, lemon peel and vanilla.
• Cut tofu and bananas into chunks; add half to mixer and blend.
• Add second half and oranges, blend until very smooth.
• Pour mixture into crust.
• Bake at 325 until golden, but center still jiggles slightly when gently shaken (about an hour).
• Let cool in pan on rack, then cover and chill in refrigerator until cold (2-3 hours).
• To serve, remove pan sides and sprinkle with graham cracker crumbs and/or orange peel (if desired).