One piece of this yummy tofu cheesecake contains just
calories. We combined pecans, rolled oats, and dates to make the flaky
gluten free pie crust. We wanted to create a sugar free cheesecake, so
we sweetened it with just pineapple and dates. The result is a
super-healthy vegan cheesecake we could eat every day.
3 oz rolled oats
3 oz pecans
3 oz pitted
16 oz firm regular tofu (not silken)
6 oz pitted dates, quartered
1 oz cornstarch
20 oz can crushed pineapple with juice
1 oz fresh lemon juice
1 tsp vanilla
1/4 tsp salt
Preheat oven to 350 degrees. Lightly oil the
bottom and sides of a springform pan.
a food processor, combine rolled oats, pecans, and 3 oz pitted dates.
Process until mixture begins to stick together. Do not over-mix. It
should still be somewhat flaky. With your fingers, press firmly
into the bottom of the springform pan.
In a medium-wide
bowl, weigh tofu and 6 oz pitted dates. Transfer to food processor and
process until smooth, scraping the sides a few times as necessary.
Scrape into a large straight-sided bowl.
In a small dry bowl, weigh cornstarch.
a blender, combine pineapple with juice, lemon juice, vanilla, salt,
and cornstarch. Blend until smooth. Add to tofu-date mixture and beat
with a whisk until well mixed.
Pour into crust and spread out
evenly. Set pan on a baking sheet to catch any drips. Bake for 45
minutes, or until lightly browned at the edges.
pan on a cooling rack and cool at room temperature for 1 hour. Then
place in refrigerator and cool, uncovered, for 1 hour more.
a sharp knife, carefully loosen cheesecake from sides of pan. Unfasten
and remove sides, then set cheesecake (with base of pan) on a
plate. Cut into 12 pieces. Cover with plastic wrap and keep
Although this has the flavor of a pineapple cheesecake, you can top it
with pineapple, berries, or any fresh fruit you like.
special occasions, cut this tofu cheesecake into 8 pieces instead of
12. One of these larger pieces contains 300 calories, which is not too
bad, considering how nutritious it is. If you use tofu that has been
coagulated with calcium chloride or calcium sulfate, the cheesecake
will provide a good dose of calcium.
= 46 oz 1 slice = 3.85 oz oz
Calorie density = 52 calories/oz
per serving: 200 Fat: 7.2 g
(30%) Protein: 5.3 g
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are written by weight. If you don't know how to measure food with a
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