Skip to main content


Baked Tofu Cheesecake


wheatmeal biscuits
quarters of acup of vegetable margarine
1 tsp
vanilla essence
As an alternative to a rich cream cheese and egg cheesecake, this cake made with tofu (soya bean curd) is light and nourishing.




  • 1 tray of tofu (350g)

  • 2 tablespoons golden syrup or maple syrup

  • Juice of half a lemon

  • Rind of half a lemon, grated

  • 1 tablespoon tahini

  • 1 teaspoon vanilla essence

  • half a cup raisins or soaked sultanas (soak in orange or lemon juice)

  • Cinnamon topping

Crush the biscuits finely and mix with melted margarine.
Press into cheesecake tin. In a blender, combine the tofu, golden (or maple) syrup, lemon juice and rind, tahini and vanilla.

Add raisins to the filling and spoon over the base.
Sprinkle with cinnamon.
Bake in a moderate oven for 25-30 minutes.
Cool in oven.
The cake is firmer if served two hours later.

Recipe group: Dessert.
Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at) (JPEG or TIFF format).
Thank you in advance.

This recipe from Robert and Gina Fraser - - Perth, western Australia was inserted by Renato Pichler / 2002-04-30 22:26:57

This is a recipe from the European Vegetarian Union database (
Contact address:

This page is maintained and updated by Swissveg, Niederfeldstr. 92, 8408 Winterthur.

You like what you see?

Support us now

Mitglied werden
Support animal welfare now