I am severly allergic to dairy and decided to try making a cheesecake with tofu. There are a few recipes available, and I've tried them all. I can safely say that Toffuti Cream Cheese (dairy free) makes the best cheesecake. Silken tofu is nice, gives a nice texture, but not the same taste.
I served mine with a cherry coulis :O)
This is my mini tofu cake recipe
8 oat cakes
2 tbsp unrefined brown sugar
25g butter , melted
300g Toffuti cream cheese
1 tbsp plain flour
1 tsp vanilla extract
50golden caster sugar
100ml Soya Yogurt
100g crystallised fruit , chopped (I used pineapple)
Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor . Add the sugar & melted butter and mix well. Press the crumbs into the bottom of muffin cases.
Beat the Toffuti cream cheese with the flour, eggs, vanilla, sugar and soya yogurt until smooth. Stir in the crystallised fruit and distribute the lot into the muffin cases - the mix will be quite runny so will sink to the bottom.
Bake for 20 minutes and then check to see if the cheesecake is set but still slightly wobbly in the centre. Cool thoroughly before serving. Dust with icing sugar if you like to hide the cracks if any forms.