Dense Tofu Baked Cheesecake

Dense Tofu Baked Cheesecake

Suitable for those on a macrobiotic diet, with dairy allergies or on a diet. Both the cheesecake batter and cookie base are low-calorie and healthy. Just mix and bake. It's so simple.

Ingredients: 18 x 8 cm cake tin

Cheesecake Batter
○ Tofu cream cheese (Recipe ID: 1856913)
200 g
○ Beet sugar or sugar
45 g
●Soy milk
70 ml
●Powdered kanten
3 g
●Lemon juice
1 tablespoon
●Whole-wheat cake flour or cake flour
1 tablespoon
Cookie Base (Macrobiotic & Diet Version)
Okara cookie base (Recipe ID: 1857210)
for 1 cake
Cookie Base (Normal Version)
Cookies (whatever kind you like)
60 g
Peanut butter or vegetable oil
2 tablespoons


1. For the normal cookie base, add the cookies to a plastic bag, seal it and crush finely. Add the peanut butter and mix.
2. Push them into the cake tin and chill in the refrigerator.
3. Combine the ingredients marked with ○ and mix well.
4. Then, add the ingredients marked with ● and mix again. Once smooth, add the cake flour and mix lightly.
5. Pour the mixture into the cake tin from step 2 and cook at 180°C for 25 minutes.
6. When done, pierce the cheesecake with a skewer and if it comes out clean, it's ready! Cut it once chilled.

Story Behind this Recipe

After reading a macrobiotic recipe book, I cut out some ingredients, calories and steps and came up with this recipe.
I'm breastfeeding at the moment, so avoiding sugar and dairy products.
I recommend this for people with food allergies.