Lime & Lemon Tofu Cheesecake

Ingredients

• 100 g Graham cracker crumbs
• 50 g Unsalted butter (Melted)
• 1 tsp Sugar (For the base)
• 1.5 tbsp Gelatin powder
• 0.5 cup Water (For blooming the gelatin)
• 2 blocks Extra-firm silken tofu (The source specifies 2 blocks totaling 700 g (24.6 oz))
• 227 g Cream cheese
• 2 tbsp Sour cream
• 0.333 cup Sugar (For the filling; increase if a sweeter dessert is desired)
• 1 tsp Vanilla extract
• 3 Lemons (Zest and juice)
• 3 Key limes (Use the zest in the filling and reserve the juice for the gelatin mixture)

Steps

1. 1

   Line a loaf pan with a large piece of plastic wrap, leaving excess hanging over the sides so it can later cover the cheesecake and serve as handles for lifting it out. If desired, lightly wet the inside of the pan first so the plastic wrap adheres more easily.

2. 2

   In a medium bowl, combine the graham cracker crumbs, melted butter, and 1 teaspoon sugar.

3. 3

   Press the crumb mixture firmly and evenly into the bottom of the lined loaf pan. Refrigerate the crust for 15 minutes.

4. 4

   In a small microwave-safe bowl, dissolve the gelatin powder in the water. Let it rest until it blooms and develops an applesauce-like consistency.

5. 5

   Meanwhile, place the tofu in a food processor and pulse until creamy.

6. 6

   Add the cream cheese, sour cream, one-third cup sugar, vanilla extract, the zest and juice of the lemons, and the zest of the key limes. Reserve the key lime juice. Process until the mixture is smooth and creamy.

7. 7

   Microwave the bloomed gelatin on high for 30 seconds, or until completely softened into a liquid. Work gradually, using 10-second intervals if necessary.

8. 8

   Whisk the reserved key lime juice into the liquid gelatin. Let the mixture stand for about 10 minutes, or until completely cool.

9. 9

   Beat the cooled gelatin-lime mixture thoroughly into the cream cheese and tofu mixture.

10. 10

    Pour the filling over the chilled crust in the loaf pan. Spread the top evenly with an offset spatula or the back of a spoon.

11. 11

    Fold the excess plastic wrap loosely but completely over the top of the cheesecake. Refrigerate overnight or for at least 5 hours, until set.

12. 12

    Once set, carefully peel the plastic wrap back from the top and use it to lift the cheesecake out of the pan.

13. 13

    Carefully peel the plastic wrap away from the sides, transfer the cheesecake to a serving plate, and slice.

Notes

The source lists a 40-minute prep time and 40-minute total time, but also specifies at least 5 hours of refrigeration or overnight setting; the total time here includes the minimum chilling period. The dessert is intentionally not very sweet, but the author suggests increasing the sugar for a sweeter result. The recipe is adapted from Lorraine Pascal's A Lighter Way to Bake.

Nutrition per serving

• dessert
• no-bake
• refrigerated
• cheesecake
• vegetarian
• citrus
• high-protein
• summer