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Before you jump to Baked Tofu Cheesecake with Oat Crust recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Healthy eating is now much more popular than before and rightfully so. There are a number of illnesses related to a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. There are more and more efforts to try to get us to lead a more healthy way of living and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that many people feel it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, however, simply making a couple of minor changes can positively affect daily eating habits.
Initially, you must be very careful when food shopping that you don’t unthinkingly put things in your cart that you no longer want to eat. For example, most probably you have never checked the box of your favorite cereal to see how much sugar it contains. One nutritious substitute that can give you a good start to your day is oatmeal. You don’t like eating oatmeal on its own, you can easily mix in fresh fruits that can supply you with other healthy nutrients and as such, one simple change to your diet has been achieved.
As you can see, it is not difficult to start to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to baked tofu cheesecake with oat crust recipe. You can cook baked tofu cheesecake with oat crust using 20 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to prepare Baked Tofu Cheesecake with Oat Crust:
- Prepare Oat Crust:
- Get 75 g (1/2 cup) all purpose flour
- Provide 45 g (1/2 cup) oat flour (make your own by grinding rolled oats)
- Get 2 Tbsp almond flour (make your own by grinding almonds)
- Get 2 Tbsp dark brown sugar
- Take 1/4 tsp salt
- Provide 1/2 tsp cinnamon
- Prepare 50 g (1/4 cup) butter, melted
- Provide 2 Tbsp honey (or maple syrup)
- Get Filling:
- Provide 300 g soft tofu (1 rectangular tube)
- Provide 300 g (1 cup) neufchâtel (or cream cheese)
- Prepare 100 g (1/2 cup) plain yoghurt (preferably greek yoghurt)
- Provide 50 g (1/4 cup) butter, melted
- Get 100 g (1/2 cup) icing sugar
- Take 2 large eggs
- Use 2 Tbsp cornstarch
- Provide 1 tsp vanilla extract
- Use 1/8 tsp salt
- Use Zest and juice of a lemon (if you like lemon)
Instructions to make Baked Tofu Cheesecake with Oat Crust:
- Preheat the oven to 350°F with a rack in the lower-middle position. Take the block of neufchâtel out of its box and let it warm on the counter while you prepare the crust, about 30 minutes.
- Cut a large piece of foil and lay it on your work surface. Set the cake tin (i use 9x9 inch cake tin) in the middle and fold the edges of the foil up around the sides of the tin. The foil gives you extra protection against water getting into the pan during the water bath step.
- Blend all the ingredients for the crust with a food processor. Press the mixture into the cake tin.
- Place the crust in the oven. Bake for 10 to 12 minutes until the crust is fragrant and just starting to brown around the edges. Let the crust cool on a cooling rack while you prepare the filling.
- Blend all the ingredients for the filling with a food processor until smooth and creamy.
- Check to make sure the crust and the sides of the pan are cool — if they're cool enough to comfortably touch, you can go on. Pour the filling over the cooled crust and spread it into an even layer against the sides of the pan.
- Transfer the cake tin to a roasting pan or other baking dish big enough to hold it. Bring a few cups of water to a boil and pour the water into the roasting pan, being careful not to splash any water onto the cheesecake. Fill the pan to about an inch.
- Bake the cheesecake at 350°F for 25 to 35 minutes. The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles (like Jell-o) when you gently shake the pan.
- Turn off the oven and crack the door open. Let the cheesecake cool slowly for one hour.
- Chill the cheesecake, uncovered, for at least four hours or up to three days in the refrigerator. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don't rush it.
- Serve the cheesecake cool, plain or with some fruits or preserves.
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