Lemon Curd Tofu Cheesecake (No bake, No Added Sugar)

With tofu-based and nut-free cheese, it is nevertheless lack of decadence and flavour.

Lemon Curd Tofu Cheesecake (No bake)

Smooth, zingy, tard and rich, what can that be? You have learnt that I love sour foods, lemon, lime, rhubarb, tart cherries, cider vinegar are always on my stock lists (and you may have your saliva drooling now). When I first came to UK on a study trip a few years ago, I tried lemon curd for the first time. It was mouth-watering (literally!!) and delightful, giving me the touch of gentle sunshine in the early summer morning. Not a jam lover, so lemon curd is always my favourite spread (and PB!) on bread and crackers. Lemon curd will definitely delight your relaxed tea time in the sunny afternoon and sweep away the blues in gloomy rainy days.

Equally delicious and smooth "cheese"

In addition to this, you will find that I was using silken tofu in this recipe. I am fond of tofu. Not only because it is versatile in many dishes in terms of its varying textures, it is simply tasteful and nutritious. Frankly speaking, I love cheese (especially soft goat cheese), but I don’t really enjoy the famous New York Cheesecake in which the richness is overwhelming. In this recipe, you will be surprised by the smoothness and decadence of this tofu-based and nut-free cheese. With a generous amount of lemon curd and fresh juicy blueberries in this recipe, this cheesecake gives you a burst of nutrients and joys.

Recipe: Lemon Curd Tofu Cheesecake (Serves 4-6)

Ingredients: 

• 4 slices of Rye Crackers

• 30 g of Mixed Nuts 

• 50 g of Pitted Dates (Adding more if you have a sweet tooth)

• A big handful of Blueberries or other preferred chopped fruits

• 130 g of Lemon Curd (I used this one )

• 250 g of Silken Tofu 

• 1 leaf of Gelatine

• A splash of Lemon Juice and lemon zest 

• A tbsp of Liquid Sweetener (optional, adding it if you don’t like your ‘cheese’ tart)

• A tbsp of butter (optional)

Methods:

• Soak the dates in warm water for 10 minutes. Put the nuts, crackers and dates in a blender and add a tbsp of date-soaking water (or more) to blend into crumbs (should be slightly sticky). 

• Soak Gelatin leaf in cold water for 10 minutes and squeeze excessive water out. 

• Add silken tofu, lemon curd, lemon juice, lemon zest, and a tbsp of sweetener in a sauce pan

• Use a mixer to blend the mixture well until it is smooth and has no clumps. Heat the mixture on a low heat and add the gelatin. Keep stirring the mixture gently. Be mindful on the temperature because the gelatin should not be reached to boiling state. 

• Prepare a 1L loaf tin and use a spatula to press the crumbs tightly at the base of tin.

• Add the blueberries into the ‘cheese’ and gently stir it. 

• Slowly pour the ‘cheese’ on top of the crumbs and refrigerate it for at least 2 hours before serving.