Tofu cheesecake
I tried making this low calorie tofu cheesecake and it taste a bit off but the crust is good though, any recommendations on how to fix it?
Makes: 1 small cheesecake
Calorie: 500– 600
protein: 35–40 g
Ingredients
* 25 g oats
* 10 g peanuts
* ½ small banana
* ½ teaspoon cinnamon
* 200 g firm tofu
* ½ cup low-calorie/unsweetened almond milk
* ¼ cup lemon juice
* 1 teaspoon vanilla extract
* ½ teaspoon cinnamon
* 1 teaspoon cornstarch
* Stevia
* pinch of salt
Method.
To make the crust Add the oats and peanuts to a grinder and grind them into a fine crumb.
Add the ½ banana and cinnamon.
Mix everything together until you have a thick, sticky mixture.
Press the mixture firmly into the bottom of a small baking dish or cheesecake mold.
Bake at 170°C for about 5 minutes.
Remove it from the oven and let it cool slightly.
To make the filling add the tofu, almond milk, lemon juice, vanilla, cinnamon, cornstarch, salt, and stevia to a blender.
Blend until completely smooth.
Pour the tofu mixture over the cooled crust.
Bake at 170°C for 25–30 minutes.
Remove from the oven or airfryer and allow it to cool completely.
Refrigerate until chilled and firm.