Yogurt and Tofu Cheesecake

Yogurt and Tofu Cheesecake

This light cheesecake is oil and heavy cream free.
But it has a dense cheese flavor.
There's no need to strain the yogurt or yogurt.

Ingredients: 8-9 in a muffin mold

100 g
Silken tofu (or processed tofu)
100 g
Grated cheese
2 tablespoons
60 g
Lemon juice
1 tablespoon
Cake flour
2 tablespoons


1. Combine all the ingredients listed from the yogurt to the lemon juice. Set aside 1 tablespoon of the sugar for later.
2. Crack the eggs into a bowl and whisk. Position the bowl above a heat source for 1 minute while continuing to whisk, add the reserved sugar from Step 1, and whisk for another 2-3 minutes.
3. Once the eggs from Step 2 are fluffy, add the Step 1 mixture by mixing from the bottom of the bowl. Add the flour and mix the same way.
4. Once there are no lumps in the batter, pour into the molds until about 80% full, and bake in a 180ºC oven for 35-40 minutes.
5. It's easier to remove the cheesecakes from their molds once they have cooled. Wrap in plastic wrap and chill in the fridge. They're best consumed the next day as it gives the flavors a chance to settle.

Story Behind this Recipe

I had lots of bits of ingredients left over in my fridge, so I mixed them all together and the combination turned out delicious.