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Recipes Around the World International Vegetarian Union
Vegan Desserts & Cakes
Contributed by Vegetarians and Vegans from around the world
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Baked Tofu Cheesecake
from Robert and Gina Fraser - Perth, Western Australia

As an alternative to a rich cream cheese and egg cheesecake, this cake made with tofu (soya bean curd) is light and nourishing.

CRUST

  • 10 wheatmeal biscuits
  • Three quarters of a cup of vegetable margarine
  • 1 teaspoon of vanilla essence
FILLING
  • 1 tray of tofu (350g)
  • 2 tablespoons golden syrup or maple syrup
  • Juice of half a lemon
  • Rind of half a lemon, grated
  • 1 tablespoon tahini
  • 1 teaspoon vanilla essence
  • half a cup raisins or soaked sultanas (soak in orange or lemon juice)
  • Cinnamon topping
Crush the biscuits finely and mix with melted margarine.
Press into cheesecake tin. In a blender, combine the tofu, golden (or maple) syrup, lemon juice and rind, tahini and vanilla.
Blend.

Add raisins to the filling and spoon over the base.
Sprinkle with cinnamon.
Bake in a moderate oven for 25-30 minutes.
Cool in oven.
The cake is firmer if served two hours later.