Baked Tofu Cheesecake


by: Anncoo

If you're the fan of Tofu and Cheesecake, here is the simple combination recipe that you don't have to worry about unwanted calories.


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serves: 10


250 g Silken tofu (tube form)

250 g Cream cheese

5 Egg yolks

120 ml Soya milk (unsweetened)

3 tbsp Lemon juice

70 g Plain flour (sifted)


5 Egg whites

130 g Caster sugar

Nutrition Facts
Baked Tofu Cheesecake

Servings Per Recipe: 10

Amount per Serving

Calories: 214

  • Total Fat: 11.7 g
  •     Saturated Fat: 5.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 119.7 mg
  • Sodium: 116.7 mg
  • Total Carbs: 20.6 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 13.9 g
  • Protein: 6.9 g

how is this calculated?

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1.  Preheat oven to 170C. Line a 9" cake tin and wrap with heavy-duty aluminium foil to prevent any water from sipping into the cheesecake during baking.

2.  In a food processor, blend all (A) ingredients until smooth. Put mixture in a large bowl.

3.  In a separate mixing bowl, beat egg white and caster sugar until semi-firm peaks form to make soft meringue.

4.  Use a whisk to mix 1/3 soft meringue with mixture.

5.  Gently fold in the rest with spatula.

6.  Pour mixture into cake tin and steam bake for about 50 mins at the lower rack of the oven.

7.  Move the cheesecake to upper rack of the oven and switch temperature to grill for about 30 seconds to one minute to get a nice golden colour on top of the cake.

8.  Leave cheesecake to cool in room temperature, remove and best to chill before serve.

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