Rich & Sticky Tofu Cheesecake in the Microwave

Name: Rich & Sticky Tofu Cheesecake in the Microwave
Yield: 1 serving
Cuisine: American
Ingredients: 150 grams Firm tofu; 3 tbsp Cake flour; 2 tbsp Honey or syrup (like oligosaccharide syrup); 1 tbsp Lemon juice; 1 tsp White miso

cookpad.japan @cookpad_jp

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.

I lightly rinsed off the tofu before mixing it into the batter. Since you just mix everything together I don't have any hints.

The cake is 348 calories in total. Recipe by gh97923

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.

I lightly rinsed off the tofu before mixing it into the batter. Since you just mix everything together I don't have any hints.

The cake is 348 calories in total. Recipe by gh97923

cookpad.japan @cookpad_jp

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.

I lightly rinsed off the tofu before mixing it into the batter. Since you just mix everything together I don't have any hints.

The cake is 348 calories in total. Recipe by gh97923

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.

I lightly rinsed off the tofu before mixing it into the batter. Since you just mix everything together I don't have any hints.

The cake is 348 calories in total. Recipe by gh97923

Saved

Ingredients

1 serving

150 gramsFirm tofu
3 tbspCake flour
2 tbspHoney or syrup (like oligosaccharide syrup)
1 tbspLemon juice
1 tspWhite miso

Saved

Steps

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.