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a baked tofu cheesecake in a wide horizontal shot, pale golden slice with a graham crust, on a ceramic plate beside the whole cake, on a light wooden table, natural light, shallow depth of field, landscape orientation

Silken Tofu Cheesecake

A baked cheesecake made with tofu that is every bit as smooth and satisfying as cashew versions, and is lighter!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs vegan
  • 5 tbsp vegan butter melted
  • 16 oz silken tofu drained
  • 8 oz vegan cream cheese
  • 0.66 cup sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Method
 

  1. Mix the graham crumbs and melted butter and press into a springform pan.
  2. Blend the tofu, cream cheese, sugar, cornstarch, lemon juice, and vanilla until smooth.
  3. Pour the filling over the crust and smooth the top.
  4. Bake at 350F for 45 minutes until the center is just set.
  5. Turn off the oven and let the cheesecake cool inside with the door cracked.
  6. Chill in the fridge for at least 4 hours before serving.

Notes

Pressing the tofu lightly first keeps the filling from turning out watery.