How to Make a No Bake Tofu Lemon Cheesecake

    Published: 06-16-2009
    Views: 67,365
    Tofu expert Paula Eakins demonstrates how to make no-bake Tofu lemon cheesecake.

    Paula Eakins: Hi! I am Paula Eakins, Vice President of Health Seminars Unlimited and we are talking about How to Cook with Tofu. Now we are going to be doing something special because I am making a no-bake chilled lemon cheesecake. Now for this one what we are going to be doing is we are going to be using a silken tofu, that is just two, twelve ounces of the extra firm tofu silken, and we are going to put into our food processor. I have not talked to you before or maybe we didn't have it before and that is when you get the tofu, specially extra firm, the difference in this one. I have been talking about how to use the one called firm silken and then also we have done the soft one, the one made our milkshake, I am sorry a smoothie, not a milkshake because it is little bit thicker than smoothie. So now we are actually putting in this extra firm tofu and whenever I am going to do something like make the ice cream or I am going to make these different type of desserts, I always use the extra firm.

    We are going to put our food processor lid on and I am going to spin this around and till it becomes very, very smooth. Now while it is actually doing that, I want you to know what I have one tablespoon of honey and I also have a tablespoon of fresh lemon. Alright, so we are going to spin this first and then I am going to put those in, lemon juice and honey.

    And you want to get all those goodies in, so what I am going to do is I am going to take that top off and we are just going to make sure that all of this tofu is down and getting mixed in to have a nice smooth texture. Now I am going to turn it back on but this time I going to be adding my lemon made mixes.

    Remember now I talked about the lemon made mix, I have two packs, I am going to put it in as we spin it the next time to get that lemon flavor that we need. And that should do but let me show you how this looks when you take it out with a scoop, now look at that! This is absolutely fantastic! It looks good it tastes good, it smells good.

    Now it is time for us to put it into our springform pan. Well we have already got our graham cracker crumbs already made up. Sometimes I will take the same recipe and believe it or not put it into popsicle containers and turn it into lemon, creamy lemon popsicles. On a nice hot day this comes in so handy. This is going to make you, ready to go out and get this all made up right away. It actually goes in the refrigerator and it should be there for at least four hours and the longer it stays the better it gets and of course if you put it in the refrigerator overnight, you will get even a better texture.

    I am going to take my spoon now and I am going to just move it around inside of this springform pan and you want to do it very evenly all the way around. Look at that. Now this product actually I refrigerated for about four hours or overnight, so I already had one prepared. Let us unlatch it and see what happens.

    Wow! Look at that, that is beautiful work. We got the cheesecake ready and now we are going to put on the special cherries. We have been talking about How to Cook with Tofu and now we have made a no-bake chilled lemon cheesecake and we just want to say to you thank you so much for watching. 1