Baked Tofu Cheesecake with Oat Crust
Baked Tofu Cheesecake with Oat Crust

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, baked tofu cheesecake with oat crust. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Baked Tofu Cheesecake with Oat Crust is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Baked Tofu Cheesecake with Oat Crust is something which I’ve loved my whole life.

Baked Tofu Cheesecake with Oat Crust Soft and creamy low calorie cheesecake. Easy Baked Vegan Cheesecake Tofu Recipe (Vegan + GF). The base is an adaption of the new almond-oat crust that tastes very similar to the graham cracker crust. The filling inside is a good and healthy mixture of coconut cream, cashews and vegan cream cheese.

To begin with this particular recipe, we must first prepare a few components. You can have baked tofu cheesecake with oat crust using 20 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Baked Tofu Cheesecake with Oat Crust:
  1. Make ready Oat Crust:
  2. Make ready 75 g (1/2 cup) all purpose flour
  3. Get 45 g (1/2 cup) oat flour (make your own by grinding rolled oats)
  4. Prepare 2 Tbsp almond flour (make your own by grinding almonds)
  5. Get 2 Tbsp dark brown sugar
  6. Take 1/4 tsp salt
  7. Get 1/2 tsp cinnamon
  8. Get 50 g (1/4 cup) butter, melted
  9. Prepare 2 Tbsp honey (or maple syrup)
  10. Make ready Filling:
  11. Get 300 g soft tofu (1 rectangular tube)
  12. Take 300 g (1 cup) neufchâtel (or cream cheese)
  13. Prepare 100 g (1/2 cup) plain yoghurt (preferably greek yoghurt)
  14. Get 50 g (1/4 cup) butter, melted
  15. Make ready 100 g (1/2 cup) icing sugar
  16. Make ready 2 large eggs
  17. Take 2 Tbsp cornstarch
  18. Take 1 tsp vanilla extract
  19. Take 1/8 tsp salt
  20. Take Zest and juice of a lemon (if you like lemon)

In a small saucepan combine sliced strawberries, lemon juice and sugar. Amazing baked vegan cheesecake with a simple oat-almond crust that tastes like graham crackers! The closest thing to "real" cheesecake I've ever tasted. Add eggs, one at a time, beating well after each addition.

Steps to make Baked Tofu Cheesecake with Oat Crust:
  1. Preheat the oven to 350°F with a rack in the lower-middle position. Take the block of neufchâtel out of its box and let it warm on the counter while you prepare the crust, about 30 minutes.
  2. Cut a large piece of foil and lay it on your work surface. Set the cake tin (i use 9x9 inch cake tin) in the middle and fold the edges of the foil up around the sides of the tin. The foil gives you extra protection against water getting into the pan during the water bath step.
  3. Blend all the ingredients for the crust with a food processor. Press the mixture into the cake tin.
  4. Place the crust in the oven. Bake for 10 to 12 minutes until the crust is fragrant and just starting to brown around the edges. Let the crust cool on a cooling rack while you prepare the filling.
  5. Blend all the ingredients for the filling with a food processor until smooth and creamy.
  6. Check to make sure the crust and the sides of the pan are cool — if they're cool enough to comfortably touch, you can go on. Pour the filling over the cooled crust and spread it into an even layer against the sides of the pan.
  7. Transfer the cake tin to a roasting pan or other baking dish big enough to hold it. Bring a few cups of water to a boil and pour the water into the roasting pan, being careful not to splash any water onto the cheesecake. Fill the pan to about an inch.
  8. Bake the cheesecake at 350°F for 25 to 35 minutes. The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles (like Jell-o) when you gently shake the pan.
  9. Turn off the oven and crack the door open. Let the cheesecake cool slowly for one hour.
  10. Chill the cheesecake, uncovered, for at least four hours or up to three days in the refrigerator. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don't rush it.
  11. Serve the cheesecake cool, plain or with some fruits or preserves.

The closest thing to "real" cheesecake I've ever tasted. Add eggs, one at a time, beating well after each addition. Loosen cake from rim of pan. To make this delicious dessert, we're using cottage cheese for the filling and oats for the crust. These little changes make the recipe high-protein and high-fiber and compared to a "normal cheesecake" low in sugar and saturated fat.

So that’s going to wrap it up with this exceptional food baked tofu cheesecake with oat crust recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!