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Tofu and Fruit Cheesecake

Desserts Vegetarian Dishes 50 min Medium 16 wyświetleń ~61.97 PLN * - (0)
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Description

A delicate, moist cheesecake based on soft tofu and cream, with a crumbly biscuit base and a fruity, slightly tangy apple and berry jam on top. The dish combines the Polish flavor of apples with the aroma of vanilla and lemon zest, offering the lightness typical of cheesecake, but is lighter thanks to the tofu. It works well as a dessert after dinner, for a Sunday afternoon, or as a cake for a small gathering. Serve chilled (ideally 2–4°C) in slices, decorated with warm berries and crunchy nuts — the contrast of temperature and textures enhances the flavor and visual appeal of the cheesecake.

Ingredients Used

Ingredients (13)

Servings:
8
  • Biscuits 200 g
  • Butter 80 g
  • Tofu 500 g
  • Chicken egg 2 szt. (~120 g)
  • Sugar 80 g
  • 18% cream 150 ml
  • Lemon juice 30 ml
  • Apple 1.7 szt. (~300 g)
  • Forest fruits 200 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Lemon zest 6 g
  • Walnuts 40 g
💰 Szacowany koszt dania: ~61.97 PLN (7.75 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare the pan: use a springform pan with a diameter of about 23 cm. Line the bottom with parchment paper and lightly grease the sides with butter. Crush the biscuits: place the biscuits in a thick bag and hit them with a rolling pin until you have fine crumbs (it doesn't have to be powder, there should be small pieces).

Use a rolling pin and a large surface (e.g. a large board). If you have a food processor, grind the cookies for 10–15 seconds. A 23 cm mold provides 6–8 servings.
2

Melt the butter in a small saucepan over low heat or in the microwave (in short bursts of 15–20 seconds, stirring in between). Pour the melted butter into the crushed biscuits and mix with a wooden spoon until all the crumbs are moist and slightly stick together.

Ingredients: Butter
Use a bowl with a capacity of at least 1.5–2 l and a wooden spoon. Do not overheat the butter (it should be liquid, not burnt).
3

Evenly spread the cookie dough on the bottom of the prepared springform pan. Use the bottom of a glass or a spoon to firmly and evenly press down the base, leaving slightly raised edges (about 1 cm). Place the pan in the refrigerator for 10 minutes to let the base set.

Ingredients: Butter
The best is a glass with a flat bottom for whipping. Cooling the bottom will prevent it from softening while pouring the mixture.

Dough

4

Prepare the apples: peel the apples, remove the cores, and cut them into small cubes (about 5 mm). Place the chopped apples in a small pan with 20 g of sugar and 15 ml of lemon juice, heat over medium heat for 6–8 minutes, stirring every 1–2 minutes, until the apples soften but retain some structure. Set aside to cool. Reserve about 80 g of the cooked apples for decoration if you want visible pieces on top.

Ingredients: Apple, Sugar, Lemon juice
Use a pan with a diameter of 20–24 cm and a wooden or silicone spatula. The finished apples should be soft when pierced with a fork, but not mushy.
5

Prepare the cheese mixture: drain the tofu of excess liquid (if it's in a package) and transfer it to a blender. Add the eggs, the remaining sugar (about 60 g), 18% cream, vanilla extract, the rest of the lemon juice, and a pinch of salt to the blender. Blend on high speed for 1.5–2 minutes until the mixture is completely smooth, silky, and lump-free.

Ingredients: Tofu, Sugar, 18% cream, Lemon juice, Salt, Vanilla extract
Use a countertop or hand blender with a container. If you don't have a blender, press the tofu through a sieve and vigorously beat the cream with the eggs using a mixer for 3–4 minutes, then add the remaining ingredients and blend until smooth. The mixture is ready when it is uniform and there are no visible lumps of tofu.
6

Add the cooled, sautéed apples to the smooth mixture in the blender and gently mix with a spoon or on low speed in the blender (briefly) to evenly distribute the fruit pieces. If you are adding lemon zest (optional), add it now and gently fold it in.

Ingredients: Apple, Lemon zest
Use a silicone spatula for folding to avoid incorporating too much air. The mixture should be uniform with visible pieces of apple.

Baking and Cooling

7

Pour the mixture evenly onto the chilled biscuit base. Smooth the surface with a silicone spatula. Gently tap the pan on the countertop to release any air bubbles. Optional: to avoid cracks, place the springform pan in a larger dish and pour hot water into the bottom halfway up the sides of the springform pan - remember to wrap the bottom of the springform pan in foil if using a water bath.

Ingredients: Tofu, Apple
Preheat the oven to 160°C (fan 150°C). Use an oven thermometer if you have one. If you are making a water bath, make sure the foil is tightly wrapped so that no water gets into the cake.
8

Place the pan in the preheated oven and bake for 30–35 minutes. The cheesecake is ready when the edges are set and slightly golden, while the center is still gently jiggly (when lightly shaken). Turn off the oven and crack the door open for 8–10 minutes (e.g., by propping it with a spoon) to allow the cake to gradually adjust to the temperature difference — this will minimize cracking.

Ingredients: Tofu, 18% cream
Use the middle rack of the oven. Bake at the temperature given above; remember that every oven bakes differently — watch for changes in the consistency of the center. Baking time may vary by ±5 minutes.
9

Remove the cheesecake from the oven and let it cool in the pan on a rack for 30–40 minutes, then place it in the refrigerator for at least 2 hours (preferably 4 hours or overnight) to allow the filling to set properly. Before serving, gently run a knife along the edges and release the springform pan.

Ingredients: Tofu
Although part of the preparation can be done in 50 minutes, optimal concentration requires cooling — if you need to cut faster, wait at least 1 hour. Use a rack for cooling to allow air to circulate under the mold.

Decoration

10

Prepare the fruit topping: place the berries in a saucepan with 10–15 g of sugar and heat for 2–4 minutes, stirring until the fruit releases its juice and softens slightly. If desired, add 1–2 tablespoons of water. Set aside to cool slightly. On the chilled cheesecake, layer some of the fruit (warm fruit contrasts nicely with the cold cheesecake) along with the previously set aside apples. Optionally, sprinkle with chopped walnuts.

Ingredients: forest fruits, Apple
Use a small saucepan and a slotted spoon to serve the fruit. Additionally, you can add lemon zest for a more intense aroma or a bit of honey (optional) to the topping.

Serving

11

Cut the cheesecake into pieces with a sharp, hot knife (wipe the knife under hot water and dry it before each cut), serve chilled with a portion of warm forest fruits and sprinkled with nuts.

Ingredients: forest fruits
Use a long-bladed knife and wipe it between cuts to keep the slices clean and neat. Serve on a flat dessert plate.

Fun Fact

💡

Tofu cheesecake is a lighter variation of the classic Polish cheesecake. Tofu has been widely used in Europe since the 1980s, and its neutral flavor allows for mimicking the texture of cheese with lower fat content.

Best for

niedzielny obiad małe przyjęcie piknik zimowy (schłodzony)

Tips

🍽️ Serving

Serve the cheesecake well chilled. A warm fruit sauce (slightly warm, not hot) beautifully contrasts with the cool interior. To get nice slices, cut each piece with a sharp, heated knife rinsed after each cut.

🥡 Storage

Store in the refrigerator, tightly covered (with foil or a container) for 3–4 days. Do not freeze the finished cheesecake — the texture may break down. Store the fruit topping separately for up to 4 days and heat briefly before serving.

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