Vegan Cheesecake with Silken Tofu and Lemon - Creamy & Simple
Are you looking for the perfect vegan cheesecake with silken tofu and lemon that is not only healthy but also incredibly creamy? As a little cat with a big preference for fine desserts, I love this recipe because it contains no animal products and yet enchants every palate. This vegan cheesecake is quick to make and impresses with a refreshing lemon note that fits perfectly with the velvety consistency of the silken tofu. You don't need complicated mixes, because with fresh, high-quality ingredients you can conjure up a masterpiece that will delight even non-vegans. Preparation is child's play and guaranteed to succeed for everyone. Let yourself be seduced by this light, lemony dessert, which is ideal for cozy afternoons or as a sweet end to a menu. Grab your whisk and get started – it's almost as pleasant as a warm sunny spot on the windowsill!
Ingredients
Preparation
Preheat the oven to 180 degrees and lightly grease a small pan, purr.
Place silken tofu (400 g) in a bowl and whisk until smooth with no lumps.
Stir sugar (80 g) into the tofu until fully dissolved.
Grate the peel of the lemon (1) and squeeze out the juice, then add both to the mixture.
Add vanilla extract (1 tsp) and stir briefly – doesn't that smell wonderful?
Finally, fold in cornstarch (40 g) and melted coconut oil (30 g) until a smooth batter forms.
Pour the mixture into the pan and bake for about 30 minutes until the cake is firm – then be sure to let it cool completely before enjoying!
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