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Tofu Cheesecake




  • 3 cups tofu (silken soft is best)
  • 1/3 cup FRESH lemon juice (this is crucial)
  • 1/4 cup oil plus 1/4 cup margarine, melted and cooled
  • 1 to 1 1/4 cups granulated sugar
  • 3/4 teaspoon salt
  • 1 1/4 teaspoons vanilla extract
  • 1/4 cup water or soy milk, if necessary

Crumb Crust

  • 2 cups flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons oil
  • 1/4 cup (scant) soft margarine
  • 2 tablespoons water


  1. Filling: Blend ingredients well, in order, in a blender, until thick and creamy (add liquid at end only if needed to blend tofu).
  2. Pour into partially baked crumb crust (below) and bake at 350 degrees F 1/2 hour or until tofu is set in the middle.
  3. Top with fruit or fruit syrups if desired.
  4. Crumb Crust: Mix dry ingredients. Work in oil and margarine. Work in water (should be crumbly). Pat on bottom and halfway up sides of a 9-inch pie pan.
  5. Partially bake for 10 minutes at 350 degrees F (be careful, it can burn easily).
  6. Fill and bake as above.

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