Name: Creamy Silken Tofu Lemon Cheesecake
Prep time: 15 min
Cook time: 90 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 400 g silken tofu drained; 3 large eggs; 80 g granulated sugar; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1 tablespoon cornstarch; 1 teaspoon vanilla extract (optional)

Description

This baked dessert blends silken tofu with eggs for a rich, creamy custard-like texture that mimics classic cheesecake without dairy or nuts. Bright lemon zest and a touch of sugar create a sweet, comforting flavor perfect for slow oven baking over one to two hours. It delivers high plant-based protein in a soft, soothing slice ideal for gentle digestion.

Cultural Background

Tofu originated in China over 2,000 years ago during the Han dynasty and spread to Japan where it became integral to cuisine including sweet adaptations. Modern tofu-based cheesecakes emerged in the 20th century as part of plant-based and vegan innovations in Western and Asian fusion cooking drawing from traditional East Asian tofu desserts and ancient Greek cheesecake techniques using simple dairy-free proteins. These gentle baked custards reflect comforting traditions of soft nourishing sweets suited to delicate digestion across cultures.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 90 minutes
TOTAL TIME: 2 hours 15 minutes (including cooling)
SERVINGS: 6
DIFFICULTY: Easy

Ingredients

400 g silken tofu drained
3 large eggs
80 g granulated sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon cornstarch
1 teaspoon vanilla extract (optional)

Instructions

Preheat oven to 150°C (300°F). Lightly grease a 20 cm round springform or baking pan with a neutral oil or line with parchment paper for easy removal.
In a blender or food processor combine the drained silken tofu eggs sugar lemon juice lemon zest cornstarch and vanilla extract if using. Blend on medium speed until completely smooth and creamy with no lumps about 1-2 minutes scraping down sides as needed.
Pour the mixture into the prepared pan and smooth the top with a spatula. Place the pan in a larger roasting pan and add hot water to the larger pan to create a water bath reaching halfway up the sides of the cheesecake pan for gentle even baking.
Bake in the preheated oven for 80-90 minutes until the edges are set but the center still has a slight wobble when gently shaken. The top should be pale and not browned.
Turn off the oven leave the cheesecake inside with the door slightly ajar for 30 minutes to cool gradually and prevent cracking.
Remove from the water bath cool to room temperature on a wire rack then refrigerate for at least 2 hours or overnight until fully set before slicing.

Tips

- Use room temperature eggs and tofu for the smoothest blend and to avoid curdling during mixing.
- Avoid overbaking as the gentle custard texture relies on the water bath method to stay soft and creamy without drying out.
- For variety substitute the lemon with a small amount of orange zest if tolerated while keeping total citrus low for low-FODMAP needs.

Nutrition

Calories: 140
Protein: 9 g
Carbs: 15 g
Fat: 5 g