I love when I can make something delicious with an ingredient that people are usually apprehensive to try, like tofu. I really don’t like firm tofu unless it’s deep fried (which kind of defeats the purpose if you are eating it for health reasons) but soft tofu can be used in desserts, and I like that of course!
I have made this cheesecake before and brought the leftovers to work, so when it came time for my co worker’s birthday she brought up the tofu cheesecake and I was excited to make it again. I remembered it being good, but forgot just HOW good it is!
Even if you aren’t watching your calories or don’t care about the health benefits of tofu, this is still a great and fool proof cheesecake recipe. It bakes perfectly and never cracks, not to mention its light and airy but still decadent and creamy. Oh and you can’t taste the tofu at all, I promise!
This recipe is either for one springform pan sized cheesecake, or a tart pan and 16 mini cheesecakes. I prefer to use my tart pan because I like a thin layer of cheesecake and the mini cheesecakes on the side are fun, but if you don’t have the mini cheesecake pan then I suggest you use your springform pan.
Now on to the recipe!
Banana Cream Tofu Cheesecake
1 graham cracker crust recipe
1 lb Soft Tofu, drained
1 lb Reduced Fat Cream Cheese, softened
1 banana, sliced, 3/4 cup Sugar
2 TBS brown sugar
1/4 cup AP Flour
1 tsp Vanilla Extract
3 eggs + 3 egg whites
Fresh Whipped Cream, topping
Banana Slices, garnish
preheat oven to 350 degrees
1. Place the tofu and cheesecake in the bowl of an electric mixer and cream until smooth and combined, about one minute. Add the slices of banana and both sugars and continue to beat another 2 minutes until smooth and fluffy.
2. Add the flour, vanilla extract and 3 eggs plus 3 additional egg whites. Mix until combined.
3. Pour on top of a par baked graham cracker crust. Either in a tart pan, springform pan, mini cheesecake pan, etc. Depending on the size of the pan it will take between 20 – 30 minutes to make. Bake until set and not jiggly, the cheesecake will also slightly pull away from the sides.
I am definitely baking this cheesecake again, and I am looking forward to experimenting with the flavor combos. I love using bananas and fresh whipped cream, but I imagine adding some peanut butter to the tofu cheesecake mix and topping with chocolate would be delicious. Or a vanilla tofu cheesecake topped with fresh berries. You can do so much with this recipe. (Simple add some colorful sprinkles and you are ready for a birthday!)
