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Receta Lemon Tofu "Cheesecake" (9)
by Global Cookbook

Lemon Tofu "Cheesecake" (9)
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Ingredientes

  • 2 c. graham cracker crumbs
  • 1/4 c. pure maple syrup
  • 1/4 tsp almond extract
  • 16 ounce hard silken tofu, liquid removed
  • 1/3 c. sugar
  • 1 Tbsp. tahini or possibly almond butter
  • 1 Tbsp. cornstarch dissolved in
  • 2 Tbsp. soy lowfat milk or possibly rice lowfat milk
  • 1/2 tsp salt
  • 1 tsp grated lemon zest, up to 2 teaspoon
  • 1/2 tsp almond extract

Direcciones

  1. 8 SERVINGS DAIRY-FREE
  2. This luscious lemony treat is especially good when made a day ahead so the flavor can develop. If time is tight, use a prepared graham crust. For a no-bake cheesecake, just omit the cornstarch mix. Pour filling into crust and refrigeratetill hard, at least two hrs or possibly overnight. The texture will resemble which of a cream pie.
  3. Make crust: Preheat oven to 350 degrees. Grease 9-inch pie plate. In medium bowl, mix cracker crumbs, syrup and extract till crumbs are moistened. Scrape mix into prepared pie place; press firmly into bottom and up sides of pan.
  4. Bake till set, about 5 min. Transfer to wire rack while preparing filling. Keep oven on.
  5. In food processor or possibly blender, combine remaining ingredients and process till smooth. Pour mix into cooled crust.
  6. Bake till top is lightly browned, about 30 min. Cold and chill till hard and thoroughly chilled, about 2 hrs.
  7. VARIATION: Alternatively, use a prepared graham cracker crust. For a no bake cheesecake, omit cornstarch mix. Pour filling into a crust and chill till hard, at least two hrs or possibly overnight. The texture will resemble which of a cream pie.
  8. Vegetarian Times.