Chef Joeys Vegan Tofu Cheesecake Recipes

Steps:

• Preheat oven to 350'F.
• The first three ingredients are for the Graham Crust.
• Put the graham crackers in a food processor and process to break them up into a fine powder. Then add the sugar, then the melted margarine. Pulse to incorporate.
• Press the crust into a greased 9 inch spring form pan. Bake at 350'F for 10 minutes. Let cool.
• Put your tofu and cream cheese in the bowl of a hand mixer (I used my kitchen aid) and whip until the mixture is smooth and creamy with no lumps.
• Add the remaining ingredients and whip again until well incorporated.
• Pour into the spring form pan with the graham crust and bake at 350'F for 45-50 minutes. Turn off the oven.
• Let sit for 15 more minutes to allow the cake to settle. It should be lightly golden round the edges and should have pulled away from the sides of the cake tin.
• It will wiggle if you shake it slightly. I also gently touched the top and it sprang back.
• Remove the cake from the oven and place on a cooling rack for at least one hour. Then, put in fridge for at least 3 more hours.
• Check your cake as it bakes, you don't want it to burn.
• When you cut a piece of this put a paper towel in the cut section as it will absorb any moisture and prevent soggyness on the bottom of the cake.
• Bon Appetit!

Steps:

• Preheat oven to 325°F. Line a 8½-inch round springform cake tin with non-stick baking paper. To make the base, combine the coconut, cashew butter and maple. Press into the prepared tin and bake for 10 minutes or until lightly golden brown.
• To make the filling, place the tofu, brown sugar, chocolate, cocoa and cornflour into the bowl of a food processor and process until smooth. Pour over the base and bake for 30 minutes or until just set. Set aside for 30 minutes, then chill for 2 hours or until cold. Serve in wedges with blueberries and whipped coconut cream.

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.

Steps:

• Oil your muffin tin. I used spray.
• Preheat your oven to 350'F.
• In the bowl of a stand mixer beat the tofu until smooth.
• Add the sifted powdered sugar and orange extract to the tofu mixture and beat again until well blended.
• While its blending, sift the flours, baking powder and salt in a bowl.
• Take 2 tablespoons of the flour mixture and stir in the candied fruit, nuts and currants. This will keep them from clumping and falling to the bottom of the squares.
• Add the rest of the flour mixture to the tofu mixture on low speed. Then gently fold in the fruit and nuts.
• The batter will be fairly stiff. Spoon it evenly into the muffin cups.
• Bake for 25 minutes or until the squares are lightly browned.
• Before the squares are out of the oven make your icing.
• Combine the powdered sugar, rum and orange extract until a stiff icing is achieved.
• Put on the squares about 5 minutes, then ice them. You could even put a little fine orange peel on top for decoration.
• Cool the squares on a wire rack.
• Bon Appetit!