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Tofu Cheesecake 16

Make Tofu Cheesecake 16 at home with Fresh Lemon Juice, Vegetable Oil, Sugar, Salt, and Brown Rice Syrup. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tbsp
• 2 tbsp
• 1/4 tsp
• 2 tbsp
• 1/3 cup

Method (preview)

1. 1

   Fold clean kitchen towel and place in shallow dish large enough to hold tofu in single layer.

2. 2

   Remove tofu from packages, discarding liquid, and place on top of towel.

3. 3

   Cover with plastic wrap and refrigerate at least 12 hours and up to 48 hours.

4. 4

   Make crust: Preheat oven to 350F.

5. 5

   Coat 8 1/2-inch springform pan with vegetable cooking spray.

6. 6

   In food processor, combine graham crumbs and walnuts and process until finely ground.

7. 7

   Scrape down mixture, add oil and pulse several times to blend.

8. 8

   Add rice syrup and pulse to blend.

9. 9

   Mixture should hold together when pressed.

10. 10

    Transfer crumb mixture to prepared pan, firmly pressing into bottom and about 1 inch up side of pan.

11. 11

    Bake until set, 12 to 15 minutes.

12. 12

    Transfer to wire rack and cool completely. If crust buckles, gently press back into pan. Wipe out processor bowl.

13. 13

    Peel, quarter and core apples. Thinly slice apple quarters and transfer to medium bowl. Add 1 tablespoon lemon juice and toss well.

14. 14

    In large heavy skillet, heat oil over medium-high heat.

15. 15

    Sprinkle in sugar and cook until melted and beginning to brown, about 4 minutes.

16. 16

    Add apple slices and cook until tender and very lightly golden, 5 to 6 minutes.

17. 17

    Remove pan from heat.

18. 18

    Break drained tofu into pieces and place in food processor along with maple syrup, salt and remaining 1 tablespoon lemon juice.

19. 19

    Process until creamy smooth, 1 to 2 minutes.

20. 20

    Spoon tofu mixture into crust and smooth top, then rap pan once or twice on counter to remove air pockets.

21. 21

    Arrange apple slices in concentric circles over tofu.

22. 22

    Cover with plastic wrap and refrigerate overnight until set.

23. 23

    To serve, run knife around edge of pan to loosen "cheesecake."

24. 24

    Remove side of pan and transfer to serving plate. To serve, cut into wedges.