I love cheesecake, but cream cheese is expensive, so I made it with grated cheese and yogurt.I received some questions about yogurt and cheese.I use unsweetened plain yogurt.2 tablespoons of grated cheese is just a suggested amount, so if you like a rich flavour, increase the amount. Recipe by Rachis.

I have adapted the "Apple Cheesecake in a Skillet" recipe into a rice cooker version.You will say "this is delicious....", at the first bite every time you have this cake. Please give it a try.Check and adjust the cooking time according to your rice cooker.Depending on the rice cooker, you may not be able to make the cake. Please refer to the instructions for your rice cooker.Try both room-temperature and chilled cheesecake and enjoy the different tastes and textures. Recipe by Hokkori-no

Just a try... Yes it's taste good 👍... 😋😋😋

I made a healthy and delicious cheesecake that's 1000 kcal for the whole cake (if you use non-fat yogurt). If you cut it into 8 slices, 1 slice is 125 kcal. But we serve it with ice-cream in my house, so I guess that defeats the point?When taking the cake out of the rice bowl, spread your hand out over the top of the bowl, then flip it over to remove the cake cleanly. If left to sit overnight, the yogurt smell mellows out and the cake tastes even better. Recipe by Nonpu

My wife wanted me to make chiffon cake, so I decided to make it the easy way in a rice cooker.If it's not done when the rice cooker finishes cooking, just turn it off and then switch "on" again. I usually end up pushing the button 3 times. I use a 5-cup size rice cooker. Recipe by Ryoutanchan

Remember the lavender extract earlier on? This is what I used the lavender extract for; a low calories cheesecake. If you read the post, this is actually requested by my regular customer. She went out of her way to buy me a slice to taste test and asked if I can replicate it. To be honest, I had failed a couple of times before getting it right. I am glad to say that this is the best version I had made so far.I used my amaretti biscuits method for the base on my first try. It turned out that the taste doesn't really compliment each other very well. For the second try, I decided to use digestive biscuits for the base. It worked! But the flavors profile and texture were not even close to the one which I had. So I began to improvise and this is the final result. When I first tasted the tofu cheesecake, I was mesmerized by the base. I know for sure it is not an ordinary curst. Then the silky smooth cheesecake which is not too overpowering with cheese, but instead, I get a very subtle lavender taste at the back of my mouth aftertaste.My fingers were crossed when I delivered this cake for my customer to try. I am thrilled that she approved! I know this is far from perfect as it is filled with air bubbles, but I am still hesitant about whether or not, should I tap the cake pan to remove the air bubbles before chilling in the fridge. May I should give it a try next time and let you know the result. For now, why not we get started with the recipe?

I found a good recipe in a macrobiotic cooking book and rearranged it a bit.When you chill these desserts, they will harden a little. Some liquid will seep out of the tofu and rise to the so please remove it before eating. These desserts don't keep for long so please eat them on the same day or morning after. If you don't have any white miso then you can use white sesame paste instead.The lemon really makes this dessert feel like an authentic cheesecake but you can also still taste the tofu as well. Recipe by Miyakojika

I made this cheesecake since I had leftover tofu and plain yogurt in the fridge.Because tofu, yogurt, and honey are enriching, I recommend this recipe to those who are concerned about wrinkles, dry skin, constipation, or coughs! Also good for dieters since the amount of cheese is reduced!It's all about blending the ingredients in a blender to bake. For 18 cm [7.1 in] cake pan. Recipe by Noritama@kusuimun

This is my own variation of a recipe that I saw in a cook book! I changed it slightly so that it's easier for me to make!Make sure to drain the tofu well. Without decent draining, the cheesecake wouldn't turn out so well. Please adjust the sweetness and the sour flavor of lemon to your liking. If it's too much trouble making the tart crust, you could substitute that by spreading out sliced almonds. Recipe by apricot7

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.Of course, you can also make this with store bought cream cheese.Cream cheese has been subbed with tofu, cream with soy milk and eggs with kanten.You can cut out even more calories by substituting sugar for artificial sweeteners such as Lakanto S. Recipe by Amaguriguri

I love cheesecake, but using a lot of cream cheese seems like a waste... and I also worry about the calories... so I composed this cheesecake that uses just a little cream cheese and substitutes the rest with tofu. It also doesn't use oil or eggs!Making the tofu as smooth as possible by mixing is the key point! The texture will be different. When chilling, wrap in aluminum foil. When eating, it's tasty to add jam on top!! Recipe by Kokochi