Baked Tofu Cheesecake

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


10 wheatmeal biscuits
3 quarters of acup of vegetable margarine
1 tsp vanilla essence


  • 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.

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.

additional informations

Recipe group Dessert
Robert and Gina Fraser - vswa@ivu.org - Perth, western Australia
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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