Baked Cheesecake
This recipe is written in such a way that depending on your block of tofu, you can use the whole thing so you don't have any leftovers !
Wanna go bigger?
Filling
500 firm tofu (4/4)
180 gr sugar
150 ml plant-based milk
60 ml maple syrup
100 ml lemon juice
grated lemon peel of 1 lemon
3 tablespoons cornstarch
2,5 tablespoons vanilla extract
½ teaspoon salt
Two sizes
Crust
Blitz up any cookie (speculaas, pepernoten, biscuits) and mix with melted butter.
In the ratio of 2:1 (100 gram cookie crumb + 50 gram butter)
You can add in some spices if preferred.
Filling
375 firm tofu (3/4)
150 gr sugar
120 ml plant-based milk
40 ml maple syrup
80 lemon juice
grated lemon peel of 1 lemon
2,5 tablespoons cornstarch
2 tablespoons vanilla extract
generous pinch of salt
Topping
I love taart en vlaaifruit as mentioned below,
Let's bake!
Preheat your oven to 180°C.
Blitz up any cookie that you want to use as a base for this recipe.
In your preferred dish, mix the melted butter and cookie crumb.
Press the crust mixture into the bottom.
Bake the crust for 5 minutes. Leave the oven on.
Grate the lemon peel and squeeze the lemon (if using fresh).
Mix the lemon peel with the sugar to let this macerate.
For the filling, place the tofu, the sugar and lemon mixture, milk beverage, maple syrup, lemon juice, cornstarch, vanilla, and salt in a large blender or food processor and blend until smooth.
Pour the filling on top of the crust and even it out.
Bake the cheesecake for 1 hour, or until the top turns a golden brown and center does not jiggle too much.
Allow the cheesecake to cool completely before releasing from the spring form pan to cut.
When cooled, add the topping and enjoy!
Keeps in the fridge for up to 5 days.