Tofu Cheesecake

This Tofu Cheesecake is a light and creamy Japanese dessert that combines the smooth texture of silken tofu with the rich flavors of cream cheese and a hint of citrus. Perfectly balanced, it's a guilt-free indulgence that packs a protein punch while satisfying your sweet tooth.

Ingredients

• Silken tofu - 200 grams
• Cream cheese - 100 grams
• Granulated sugar - 50 grams
• Honey - 1 tablespoon
• Vanilla extract - 1 teaspoon
• Lemon juice - 1 tablespoon
• Graham cracker crumbs - 50 grams
• Unsalted butter - 30 grams

Steps

1. Preheat the oven to 175°C (350°F).
2. In a small bowl, melt the unsalted butter and mix it with the graham cracker crumbs until well combined.
3. Press the mixture into the bottom of a small baking dish to form a crust. Bake for 10 minutes, then remove from the oven and let it cool.
4. In a blender or food processor, combine the silken tofu, cream cheese, granulated sugar, honey, vanilla extract, and lemon juice. Blend until smooth and creamy.
5. Pour the tofu mixture over the cooled crust and smooth the top with a spatula.
6. Bake the cheesecake for 20 minutes or until the edges are set but the center is still slightly jiggly.
7. Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours before serving.

Nutrition

• Calories: 230
• Protein: 9 g
• Carbs: 25 g
• Fiber: 1 g
• Sugar: 10 g
• Sodium: 220 mg
• Cholesterol: 30 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Water: 0.1 L

Health Benefits

• High in protein from tofu and cream cheese, supporting muscle repair and growth.
• Contains beneficial fats from the butter, which can aid in nutrient absorption.

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