lemon tofucheesecake baked goods

Author of this recipe: Bok Dresbach

"Indulge in a zesty lemon tofu cheesecake! A creamy, vegan dessert recipe with a tangy twist. Perfect for healthy, dairy-free baked goods lovers!"

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Ingredients

• Here’s a list of all the ingredients for a **lemon tofu cheesecake**, optimized with SEO-friendly formatting and relevant keywords for better search engine visibility:
• - **Silken tofu** (1 block, ~300g) - A high-protein, dairy-free base for the cheesecake.
• - **Vegan cream cheese** (1 cup) - Adds creaminess and richness to the dessert.
• - **Granulated sugar** (3/4 cup) - Sweetens the cheesecake naturally.
• - **Lemon zest** (from 2 lemons) - Provides a fresh, citrusy aroma.
• - **Lemon juice** (1/4 cup) - Adds tangy flavor and balances sweetness.
• - **Cornstarch** (2 tbsp) - Helps thicken the filling for a perfect texture.
• - **Vanilla extract** (1 tsp) - Enhances the overall flavor profile.
• - **Graham cracker crumbs** (1 1/2 cups) - Forms the classic cheesecake crust.
• - **Vegan butter** (1/4 cup, melted) - Binds the crust ingredients together.
• - **Plant-based milk** (2 tbsp, optional) - Adjusts the filling consistency if needed.
• - **Fresh berries** (for garnish) - Adds a pop of color and freshness.
• - **Powdered sugar** (for dusting, optional) - A finishing touch for presentation.
• This **vegan lemon tofu cheesecake** is a delicious, dairy-free dessert perfect for those seeking a healthier, plant-based treat. Keywords like *vegan cheesecake*, *dairy-free dessert*, and *lemon tofu cheesecake* make this recipe easy to find online!

Steps

1. # How to Make a Delicious Lemon Tofu Cheesecake: A Step-by-Step Guide
3. If you're looking for a **vegan-friendly**, **gluten-free**, and **creamy dessert**, this **lemon tofu cheesecake** is the perfect treat! Packed with zesty lemon flavor and a smooth, silky texture, this baked good is a crowd-pleaser. Follow these detailed steps to create a **healthy cheesecake** that’s both indulgent and nutritious.
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7. ## **Ingredients for Lemon Tofu Cheesecake**
8. *(Serves 8-10)*
10. ### **For the Crust:**
11. - 1 ½ cups **gluten-free graham crackers** or almond flour
12. - ¼ cup **coconut oil** (melted)
13. - 2 tbsp **maple syrup** or agave nectar
15. ### **For the Filling:**
16. - 2 cups **silken tofu** (drained and pressed)
17. - 1 cup **raw cashews** (soaked for 4 hours, then drained)
18. - ½ cup **coconut cream**
19. - ⅓ cup **lemon juice** (freshly squeezed)
20. - 1 tbsp **lemon zest**
21. - ½ cup **maple syrup** or coconut sugar
22. - 1 tsp **vanilla extract**
23. - 2 tbsp **cornstarch** or arrowroot powder (for thickening)
25. ### **For Topping (Optional):**
26. - Fresh **lemon slices**
27. - **Whipped coconut cream**
28. - **Edible flowers** or mint leaves
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32. ## **Step-by-Step Instructions**
34. ### **Step 1: Prepare the Crust**
35. 1. Preheat your oven to **350°F (175°C)**.
36. 2. In a food processor, blend the **gluten-free graham crackers** or almond flour until fine.
37. 3. Add the **melted coconut oil** and **maple syrup**, then pulse until the mixture resembles wet sand.
38. 4. Press the mixture firmly into the bottom of a **springform pan** lined with parchment paper.
39. 5. Bake the crust for **10 minutes**, then let it cool while you prepare the filling.
41. ---
43. ### **Step 2: Make the Lemon Tofu Filling**
44. 1. In a high-speed blender, combine the **silken tofu**, soaked **cashews**, **coconut cream**, **lemon juice**, **lemon zest**, **maple syrup**, **vanilla extract**, and **cornstarch**.
45. 2. Blend until the mixture is **smooth and creamy**, scraping down the sides as needed.
46. 3. Taste and adjust sweetness or tartness by adding more **maple syrup** or **lemon juice** if desired.
48. ---
50. ### **Step 3: Assemble and Bake**
51. 1. Pour the filling over the cooled crust, spreading it evenly with a spatula.
52. 2. Tap the pan gently on the counter to remove air bubbles.
53. 3. Bake the cheesecake in the preheated oven for **40-45 minutes**, or until the edges are set but the center still has a slight jiggle.
54. 4. Turn off the oven and let the cheesecake cool inside for **1 hour** to prevent cracking.
56. ---
58. ### **Step 4: Chill and Serve**
59. 1. Once cooled, transfer the cheesecake to the refrigerator and let it chill for **at least 4 hours** or overnight for the best texture.
60. 2. Before serving, garnish with **lemon slices**, **whipped coconut cream**, or **edible flowers** for a stunning presentation.
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64. ## **Tips for Success**
65. - Use **silken tofu** for a smooth, creamy texture.
66. - Soak the **cashews** thoroughly to ensure they blend easily.
67. - For a **nut-free version**, replace cashews with sunflower seeds.
68. - Store leftovers in an airtight container in the fridge for up to **5 days**.
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72. This **lemon tofu cheesecake** is a **vegan dessert** that’s perfect for any occasion. Its **refreshing lemon flavor** and **creamy texture** will impress even non-vegans. Try this recipe today and enjoy a guilt-free treat!
74. **Keywords:** lemon tofu cheesecake, vegan cheesecake, gluten-free dessert, healthy cheesecake, baked tofu dessert, lemon dessert recipe, vegan baking, dairy-free cheesecake.
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77. By following these steps, you’ll create a **show-stopping dessert** that’s both delicious and nutritious. Happy baking! 🍋✨

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• lemon tofucheesecake baked goods