Macrobiotic Tofu Cheesecake

Macrobiotic Tofu Cheesecake

Normal cheesecake gives me heartburn, so I can't eat it. This macrobiotic recipe doesn't use dairy products or white sugar.

Ingredients: 18 cm diameter cake

☆Wheat flour
50 g
☆Whole wheat flour
80 g
20 g
2 teaspoons
★Maple syrup
2 tablespoons
★Canola oil
4 tablespoons
a pinch
○Firm tofu
1 block
○Soy milk
50 ml
○Canola oil
40 ml
○Lemon juice
2 tablespoons
○Maple syrup
2 tablespoons
○Kudzu starch
2 tablespoons
○White miso
1 teaspoon


1. Wrap the firm tofu in a clean cloth or paper towels to drain the liquid. Preheat the oven to 180°C.
2. Add all of the ingredients marked ☆ into a bowl and mix. Add the ingredients marked ★ to a separate bowl and mix together well.
3. Add the mixture from Step 2 into the bowl from Step 1 and mix together gently.
4. Pour the mixture into a tart pan and press into the bottom firmly while flattening the surface.
5. Bake for 15 minutes at 180°C. Once baked, leave to cool.
6. Add the drained tofu and the ingredients marked ○ i a food processor or mix with a hand mixer until smooth.
7. Pour the mixture from Step 6 on top of the mixture from Step 5 and bake at 180°C for approximately 20 minutes. Once cooled, place in the refrigerator and chill.
8. Once chilled and set, cut the cheesecake into the size you'd like and serve topped with jam or your favourite fruit.

Story Behind this Recipe

I wanted to make a cake that my husband, kids and I could eat too much of without feeling guilty.