I can't believe there's no cream cheese or heavy cream — it still tastes so rich and creamy! Made with tofu and yogurt, it's a guilt-free treat that makes me so happy♪
Ingredients
4 servings- Yogurt100g
- Silken tofu (or soft-packed tofu)100g
- ★Parmesan cheese (powdered)2 tbsp
- ★Sugar40–60g
- ★Lemon juice1 tbsp
- Eggs2
- All-purpose flour (cake flour)2 tbsp
Directions
60 min- 1
Combine the yogurt (100g), silken tofu (100g), and the ★ seasonings — powdered parmesan (2 tbsp), all but 1 tbsp of the sugar (from 40–60g total), and lemon juice (1 tbsp) — and mix together well. Set aside.
- 2
Crack 2 eggs into a bowl and whisk to break them up. Gently warm the bottom of the bowl and whisk for about 1 minute. Add the reserved 1 tbsp of sugar and continue whisking for another 2–3 minutes.
- 3
Once the eggs are light and fluffy, add the mixture from Step 1 and fold together by scooping from the bottom. Add 2 tbsp of cake flour and fold in the same way.
- 4
Once there are no lumps of flour, pour the batter into a cake pan to about 80% full. Bake in an oven preheated to 180℃ for 35–40 minutes.
- 5
Once baked, let it cool completely before removing from the pan. Cover with plastic wrap and refrigerate. The cheesecake tastes even better the next day once it has fully set.
Tips
When warming the eggs, simply holding the bowl 15–20 cm above a stovetop flame is enough. As long as the bottom of the bowl feels warm to the touch, you're good to go.
Nutrition
Per serving- Calories120 kcal
- Protein5.6 g
- Fat3 g
- Carbs16.2 g
- Sodium0.1 g
I can't believe there's no cream cheese or heavy cream — it still tastes so rich and creamy! Made with tofu and yogurt, it's a guilt-free treat that makes me so happy♪
Ingredients
4 servings- Yogurt100g
- Silken tofu (or soft-packed tofu)100g
- ★Parmesan cheese (powdered)2 tbsp
- ★Sugar40–60g
- ★Lemon juice1 tbsp
- Eggs2
- All-purpose flour (cake flour)2 tbsp
Directions
60 min- 1
Combine the yogurt (100g), silken tofu (100g), and the ★ seasonings — powdered parmesan (2 tbsp), all but 1 tbsp of the sugar (from 40–60g total), and lemon juice (1 tbsp) — and mix together well. Set aside.
- 2
Crack 2 eggs into a bowl and whisk to break them up. Gently warm the bottom of the bowl and whisk for about 1 minute. Add the reserved 1 tbsp of sugar and continue whisking for another 2–3 minutes.
- 3
Once the eggs are light and fluffy, add the mixture from Step 1 and fold together by scooping from the bottom. Add 2 tbsp of cake flour and fold in the same way.
- 4
Once there are no lumps of flour, pour the batter into a cake pan to about 80% full. Bake in an oven preheated to 180℃ for 35–40 minutes.
- 5
Once baked, let it cool completely before removing from the pan. Cover with plastic wrap and refrigerate. The cheesecake tastes even better the next day once it has fully set.
Nutrition
Per serving- Calories120 kcal
- Protein5.6 g
- Fat3 g
- Carbs16.2 g
- Sodium0.1 g
Tips
When warming the eggs, simply holding the bowl 15–20 cm above a stovetop flame is enough. As long as the bottom of the bowl feels warm to the touch, you're good to go.