Recipe adapted by Tasmia Sher | Fulcrum Contributor
Photo by Mathias MacPhee
It’s delicious, it’s vegeterian, and it’s decently low in fat and sugar. Plus you’re getting a bunch of protein in every serving. The tofu in this dessert shouldn’t scare you; it’s not only an ingredient used in savoury dishes, and this sweet treat is sure to please. And don’t tell your friends it’s healthy—between the cheesecake’s creamy texture and light lemony taste, they’ll never know!
2 packages of firm silken tofu (total of 450–500 grams)
5 tablespoons margarine, more as needed for the crust
1 cup sugar
4 tablespoons cornstarch
2 tablespoons soy milk
1 package of ginger snaps (or digestives, or graham crackers, or whatever cookie you like!)
1. Preheat oven to 350˚F and lightly grease an 8-inch springform cake pan with margarine.
2. To make the crust, melt 3–4 tablespoons margarine and crush the ginger snaps into crumbs using a food processor. If you’re a poor student, simply make crumbs by putting the cookies in a plastic bag and mashing them with a rolling pin or other heavy object. A textbook perhaps? Combine 1 cup of crumbs and the melted margarine, then press evenly into the bottom of the pan.
3. Grate your lemons until you have 3 tablespoons of zest. Then juice the lemons until you have about 1/2 cup of lemon juice.
4. Put the tofu, 1½ tablespoons margarine, 1/3 cup lemon juice, 1/2 cup sugar, and 2 tablespoons lemon zest in a food processor or blender. Combine 2 tablespoons cornstarch with the soy milk in a small bowl, then add that mixture to the machine. Blend until smooth. Taste to make sure it’s sweet enough, and add more sugar if it’s not.
5. Pour the blended mixture on top of the crust and bake in the centre of the oven for 30–40 minutes until the cheesecake is just getting firm in the centre.
6. Let the cake cool to room temperature in the pan. Refrigerate it while you make the glaze.
7. To make the glaze, stir the remaining 2 tablespoons of cornstarch and water together in a saucepan until the cornstarch dissolves. Add the remaining 1/2 cup sugar, 3 tablespoons lemon juice, and 1 tablespoon zest. Heat on medium, stirring constantly until the mixture is thick and clear. Pour on top of the cooled cheesecake and leave it to set, preferably in the fridge.
8. After the glaze sets for at least a half hour, unlatch your springform and serve your cheesecake!
Original recipe can be found here.