Connie’s Tofu Cheesecake
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Category: Cheesecake
Keywords: Dessert, Soy/Tofu, Beans, < 60 Mins, Inexpensive
Description:
Dive into the creamy, delectable world of Connie’s Tofu Cheesecake, a culinary experiment that surpassed all expectations. This delightful dessert sidesteps the costliness of “tofuti” brand tofu cream cheese, embracing a more budget-friendly approach by using regular tofu combined with gelatin. This technique results in a cheesecake that is delightfully less crumbly than others you’ve encountered. For an extra burst of freshness, use freshly squeezed lemon juice instead of bottled. Perfect for any occasion, this cheesecake is sure to impress. Enjoy every bite of this fabulous creation!
Ingredients:
- 15 grams gelatin
- 125 milliliters water
- 1 package (about 350 grams) medium firm tofu
- 50 milliliters freshly squeezed lemon juice
- 50 grams sugar
- 125 milliliters vanilla extract
- 1 graham cracker pie crust (store-bought or homemade)
Instructions:
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that the oven is at the perfect temperature for baking your cheesecake evenly.
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Prepare the Gelatin: In a small bowl, dissolve the gelatin in the water. Stir gently until the gelatin is fully dissolved, and then let the mixture stand for about 5 minutes to bloom. This step is crucial as it ensures the gelatin integrates smoothly into your cheesecake mixture.
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Blend Ingredients: In a blender or food processor, combine the bloomed gelatin mixture with the medium firm tofu, freshly squeezed lemon juice, sugar, and vanilla extract. Blend thoroughly until the mixture is completely smooth and well combined. This will form the creamy filling of your cheesecake.
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Assemble the Cheesecake: Pour the creamy tofu mixture into the graham cracker pie crust. Smooth out the top with a spatula to ensure an even surface.
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Bake the Cheesecake: Place the pie crust with the filling into the preheated oven and bake for 40 minutes. The cheesecake should be set but still slightly jiggly in the center.
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Cool and Serve: After baking, remove the cheesecake from the oven and let it cool to room temperature. For the best texture and flavor, chill the cheesecake in the refrigerator for at least 2 hours before serving. This cooling period allows the cheesecake to set properly and enhances the flavors.
Tips:
- Graham Cracker Crust: If you prefer a homemade graham cracker crust, simply mix crushed graham crackers with melted butter and a bit of sugar, then press it into the bottom of your pie dish before adding the filling.
- Variations: Feel free to experiment with different flavors by adding fruit purees or extracts to the filling before baking.
Enjoy your luscious, creamy Connie’s Tofu Cheesecake—a delicious, budget-friendly treat that’s both satisfying and refreshing! 🍰🎉
