Tofu Banana Cheesecake Recipes
TOFU CHEESECAKE
A vegan alternative to cheesecake. Very creamy and smooth. Top with fresh fruit, if desired.
Provided by Skinnychef86
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 2h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- In a blender or food processor, combine tofu, sugar, vanilla, salt, vegetable oil, and lemon juice. Blend until smooth. Pour into the pie crust.
- Bake in the preheated oven until slightly brown, 20 to 30 minutes. Remove from the oven to cool. Refrigerate until chilled.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 46.4 g, Fat 18.3 g, Fiber 0.7 g, Protein 8.1 g, SaturatedFat 3.2 g, Sodium 249.2 mg, Sugar 36.9 g
TOFU BANANA CHEESECAKE
This is a recipe that I tweaked from a cookbook called "Light Desserts". It was banana pineapple, but that wasn't applealing to me at the moment, so I made banana orange. You could use whichever you pleased, or even something else entirely, I suppose. (Cooking time includes chilling time).
Provided by Vye367
Categories Cheesecake
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Crust:.
- Combine crumbs and melted butter.
- Press on bottom of 9-inch springform pan.
- Bake at 350 for 6 minutes; cool.
- Pie:.
- Drain tofu (not necessary if you are using Silken tofu). Set aside.
- In a blender or food processor, combine eggs, sugar, lemon juice, lemon peel and vanilla.
- Cut tofu and bananas into chunks; add half to mixer and blend.
- Add second half and oranges, blend until very smooth.
- Pour mixture into crust.
- Bake at 325 until golden, but center still jiggles slightly when gently shaken (about an hour).
- Let cool in pan on rack, then cover and chill in refrigerator until cold (2-3 hours).
- To serve, remove pan sides and sprinkle with graham cracker crumbs and/or orange peel (if desired).
Nutrition Facts : Calories 251.2, Fat 10.1, SaturatedFat 4, Cholesterol 64.3, Sodium 127.4, Carbohydrate 33.8, Fiber 2.3, Sugar 23.8, Protein 9.3
TOFU CHEESECAKE
OK, I'm vegetarian, but I do occasionally eat dairy & eggs. And I just love cheesecake! In fact, I posted an "ovo-lacto" cheesecake recipe (New York Style Sour-Cream-Topped Cheesecake, Recipe #313572). But when the nutrition wizards at RecipeZaar did their calorie/fat count, I fell on the floor! So, here's a vegan variety, made with tofu. It's even sugar free! (I use maple syrup as the sweetener and it comes out really yummy.) The tahini adds a bit of a bitter, "cheesy" tang--you can cut down on the tahini or omit it altogether, if you don't like the taste. I can't wait to see how this compares in the fat/calorie count to that other recipe! (This recipe is adapted from "The Tofu Cookbook" by John Paino and Lisa Messinger.)
Provided by Veggie Girl NYC
Categories Cheesecake
Time 50m
Yield 1 cheesecake, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Bake pie crust in oven according to package directions. (I used a whole wheat pie crust, to very good results!).
- To make filling, crumble tofu into blender. Add all remaining ingredients except Fruit Topping; blend well.
- Pour tofu mixture into prepared pie crust, and bake at 350 F for 35-40 minutes.
- Cool first, then add your favorite fruit topping if desired.
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