Tofu 'Cheesecake'

A wonderfully rich and flavorsome dessert, with a much lower fat content than a traditional cheesecake.

Recipe for Tofu 'Cheesecake', contributed by Moira Adams

The name is misleading, as this is a cheesecake without any cheese. But it tastes every bit as good as the traditional version, and is very much healthier.

The cake should be baked in a 7-inch (18 cm) round tin with a loose base.

• ¼ cup (2 oz, 50 g) dairy-free margarine
• 2/3 cup (2 oz, 50 g) medium oatmeal
• Just under ½ cup (2 oz, 50 g) wholewheat (wholemeal) flour
• 4 ripe bananas
• One 21 oz. (600 g) pack of silken tofu
• A few drops of vanilla extract (optional)

Oven: Pre-heat to 350F (180C)

Cream the margarine with the oatmeal and flour. Spread the mixture onto the base of the oiled tin. Bake for about ten minutes.

Using a food processor or blender, mix the remaining ingredients into a smooth purée. Pour this over the base. Return to the oven, and bake for a further 45 minutes, or until the top is firm. Cool before removing from the tin.

See also:

• What the heck is tofu anyway?

Recipe for Tofu 'Cheesecake' (March 2003)

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Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units.  Do not mix the units - use one or other system throughout the recipe. 
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons. 
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.

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