Rich & Sticky Tofu Cheesecake in the Microwave

Rich & Sticky Tofu Cheesecake in the Microwave

This is a macrobiotic-style faux cheesecake.
It has a nice richness despite not using dairy products, butter, eggs, or sugar. It's a bit sticky but filling and delicious!

Ingredients: 1 serving

Firm tofu
150 g
Cake flour
3 tablespoons
Honey or syrup (like oligosaccharide syrup)
2 tablespoons
Lemon juice
1 tablespoon
White miso
1 teaspoon


1. Mix all of the ingredients in a blender.
2. Add to a heat-resistant container, cover with a lid, and microwave for 6 minutes at 500 W.
3. Once the edges stiffen up and the surface has begun to solidify, it's complete. If the batter is still watery, microwave the cake for another 30 seconds while observing carefully.
4. Remove the lid and once it cools off, store in the refrigerator for 2 hours. Cooling it lets it firm up, making it easier to cut.

Story Behind this Recipe

I wanted to eat a healthy treat using firm tofu.

I tried various things including soy milk and silken tofu, but firm tofu was the best for a stiff cheese-like texture.