How to make a super fluffy, creamy baked cheesecake with silken tofu - 100% naturally plant-based

This is more like a souffle than a cake. Consider it a hybrid of the creamy New York cheesecake and the wobbly cotton-soft Japanese cheesecake; it is the best of both worlds. I still refer to this as a cheesecake even though the base is made from tofu, which is actually made similarly to a fresh cheese. It’s super creamy and the seasoning of citrus zests and vanilla give it a classic cheesecake perfume. Go lightly on the lemon zest as a little goes a long way!
RECIPES
This is the tutorial that loads via QR code from my book: A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts
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INGREDIENTS NEEDED
Digestive Biscuit Base
- digestive biscuits (graham crackers)
- coconut oil (deodorised)
- caster (superfine) sugar
- salt
- ground cinnamon
Filling
- silken tofu
- lemon juice
- yuzu or lemon zest
- caster (superfine) sugar
- vanilla bean paste
- cornflour (cornstarch)
- plain (all-purpose) flour
- fresh whipping cream
EQUIPMENT
- digital scales amzn.to/3Oqs8v...
- bowls amzn.to/3DrEDke
- whisk amzn.to/3Qa95H7
- silicone spatula amzn.to/3On2yaR
- roasting dish
- medium saucepan
- food processor amzn.to/3OoEUea
- 23cm (9in) springform tin amzn.to/44CJN9a
- serving plate
- parchment paper
- cling film (plastic wrap)
- airtight container
SOCIAL
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