Baked Tofu Cheesecake with Oat Crust
Baked Tofu Cheesecake with Oat Crust

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, baked tofu cheesecake with oat crust. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Baked Tofu Cheesecake with Oat Crust is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Baked Tofu Cheesecake with Oat Crust is something that I have loved my entire life. They are nice and they look fantastic.

No-Bake Yogurt Cheesecake - How to Make Easy Rare Cheesecake Recipe Tofu is blended until smooth to create this vegan alternative to cheesecake. The crunchy and flavorful crust is made with rolled oats, almonds, and coconut oil, then pressed The entire recipe is easy to prepare since both the crust and the filling are made quick and easy in the Pour into the prepared crust.

To begin with this particular recipe, we must prepare a few components. You can cook baked tofu cheesecake with oat crust using 20 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Baked Tofu Cheesecake with Oat Crust:
  1. Prepare Oat Crust:
  2. Get 75 g (1/2 cup) all purpose flour
  3. Make ready 45 g (1/2 cup) oat flour (make your own by grinding rolled oats)
  4. Prepare 2 Tbsp almond flour (make your own by grinding almonds)
  5. Get 2 Tbsp dark brown sugar
  6. Make ready 1/4 tsp salt
  7. Take 1/2 tsp cinnamon
  8. Take 50 g (1/4 cup) butter, melted
  9. Take 2 Tbsp honey (or maple syrup)
  10. Prepare Filling:
  11. Take 300 g soft tofu (1 rectangular tube)
  12. Make ready 300 g (1 cup) neufchâtel (or cream cheese)
  13. Get 100 g (1/2 cup) plain yoghurt (preferably greek yoghurt)
  14. Get 50 g (1/4 cup) butter, melted
  15. Make ready 100 g (1/2 cup) icing sugar
  16. Take 2 large eggs
  17. Make ready 2 Tbsp cornstarch
  18. Make ready 1 tsp vanilla extract
  19. Prepare 1/8 tsp salt
  20. Take Zest and juice of a lemon (if you like lemon)

Healthy Cheesecake With Oat Crust Recipe. Some of the links in this post might be affiliate links. To make this delicious dessert, we're using cottage cheese for the filling and oats for the crust. You'll notice I decided to not bake the filling.

Steps to make Baked Tofu Cheesecake with Oat Crust:
  1. Preheat the oven to 350°F with a rack in the lower-middle position. Take the block of neufchâtel out of its box and let it warm on the counter while you prepare the crust, about 30 minutes.
  2. Cut a large piece of foil and lay it on your work surface. Set the cake tin (i use 9x9 inch cake tin) in the middle and fold the edges of the foil up around the sides of the tin. The foil gives you extra protection against water getting into the pan during the water bath step.
  3. Blend all the ingredients for the crust with a food processor. Press the mixture into the cake tin.
  4. Place the crust in the oven. Bake for 10 to 12 minutes until the crust is fragrant and just starting to brown around the edges. Let the crust cool on a cooling rack while you prepare the filling.
  5. Blend all the ingredients for the filling with a food processor until smooth and creamy.
  6. Check to make sure the crust and the sides of the pan are cool — if they're cool enough to comfortably touch, you can go on. Pour the filling over the cooled crust and spread it into an even layer against the sides of the pan.
  7. Transfer the cake tin to a roasting pan or other baking dish big enough to hold it. Bring a few cups of water to a boil and pour the water into the roasting pan, being careful not to splash any water onto the cheesecake. Fill the pan to about an inch.
  8. Bake the cheesecake at 350°F for 25 to 35 minutes. The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles (like Jell-o) when you gently shake the pan.
  9. Turn off the oven and crack the door open. Let the cheesecake cool slowly for one hour.
  10. Chill the cheesecake, uncovered, for at least four hours or up to three days in the refrigerator. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don't rush it.
  11. Serve the cheesecake cool, plain or with some fruits or preserves.

It's because it's easier, I'm kinda lazy when it comes to baking. This crispy tofu is quick and easy to make, totally customizable with your favorite seasonings or sauces, naturally gluten-free and vegan, and perfect for adding to a soup, stir-fry, curry, or whatever sounds good. I have made tofu cheesecake before, both baked and no-bake version. This beautiful pink cake is I brought this newly developed tofu cheesecake to my mom's to celebrate my kid's first day at school I used unsweetened oat milk in crust and in filling. Should you use unsweetened, but naturally NOT.

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