The Mess Hall

Rants and ramblings on all things edible, wearable, doable, or usable with a focus on Home and Health. Home is fun, easy on the wallet, and “gool” for the greatest game of tag ever (Life). Welcome to my home, the Mess Hall. Get in the Mess!

15 Apr

Tofu cheesecake fo u

Posted in Makin' Food, Substitutes on 15.04.12 by Octopi

Hello. My name is Melissa and I have a sweet tooth.

Hello. My name is Melissa’s ass and you can tell how Melissa’s willpower has been doing by how large I am.

Yeah, I inherited the dreaded sweet tooth from my Dad. Well, I’ve come to realize that I just don’t have enough in me to deny myself of tasty, sugary goodness. I’ve never subscribed to the idea of eliminating stuff from my diet anyway – I’m more of an everything in moderation kind of gal. Which just leaves the moderating.

So I’m switching stuff out, thinking there have GOT to be some healthier options out there to satisfy the craving….including things, dare I say, healthy/good for you?!

So, tofu. Never baked with it before, so this was a first. This is NOT a vegan recipe, so adjust accordingly if necessary. Inspired by this recipe. It got a thumbs up at a recent gathering of friends, so here goes:

tofu cheesecake


– 8-10 full graham crackers. Stick them in a plastic bag and beat the crap out of them until pulverized. Or if you have a fancy machine for such purposes, have at it.
– 1/4 cup maple syrup
– 1/4 tsp. almond extract (really, just use a little splash or it’ll be overwhelming)
– 1 12-ounce package extra firm silken tofu. Don’t use the refrigerated stuff. Use the stuff in the little boxes or similar. Also, pat the extra water off it with a paper towel or clean absorbent kitchen towel.
– 1/3 cup sugar
– 1 tbl. Tahini or almond butter. I used tahini but next time I’d probably try the almond butter.
– 1/4 tsp. salt
– 1 tsp. lemon extract (I’d suggest trying real lemon and some zest instead)
– 1 tbl. Cornstarch dissolved in 2 tbl
– Small container blackberries
– Spreadable fruit (blackberries)

Makin’ it Happen
– Preheat oven to 350 degrees

– Mix syrup and almond extract into graham crackers.
– Pat the graham cracker mix into the bottom of a (sprayed) 9 inch cake, springform, or pie pan.
– Bake for 5 minutes or so, then let cool for 10 min.

– Mix tofu, sugar, tahini/almond butter, salt, lemon extract, and cornstarch mix.
– Mix until very smooth!!
– Pour mix on top of crust.
– Bake for 40 min (give or take) until pretty firm or edges are light brown.
– Cool (ideally let it cool and spend some quality time in the fridge overnight or at least a couple hours).
– Spread a light layer of spreadable fruit over the top. Sprinkle blackberries on top.

Enjoy! I bet this would be great with some lemon curd on top too.

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