Rich and creamy cheesecake without cream cheese! Made with yogurt and tofu, it's healthy yet delicious with an amazing cheese flavor!
Ingredients
4 servings- Yogurt100g
- Silken tofu (or packaged tofu)100g
- Egg2
- ★Parmesan cheese2 tbsp
- ★Sugar40-60g
- ★Lemon juice1 tbsp
- ★All-purpose flour2 tbsp
Directions
50 min- 1
Mix together 100g yogurt, 100g silken tofu, 2 tbsp parmesan cheese, 1 tbsp lemon juice, and 40-60g sugar (reserving 1 tbsp of the sugar) until well combined.
- 2
Crack 2 eggs into a bowl and beat with a whisk until loosened. Warm the bottom of the bowl for about 1 minute while beating. Add the reserved 1 tbsp sugar and continue beating for another 2-3 minutes.
- 3
Once the eggs become fluffy, add the mixture from step 1 and fold together gently, scooping from the bottom. Then add 2 tbsp all-purpose flour and fold in the same way.
- 4
Once there are no lumps of flour, pour the batter into a mold until about 80% full and bake in a 180℃ oven for 35-40 minutes.
- 5
Allow to cool completely after baking, remove from the mold, wrap in plastic wrap, and refrigerate. It's recommended to let it sit overnight, as the flavor becomes more balanced the next day.
Tips
When beating the eggs, it's sufficient to warm the bowl by holding it 15-20cm away from the stovetop flame. Just make sure the bottom of the bowl feels warm.
Nutrition
Per serving- Calories169 kcal
- Protein8.5 g
- Fat7 g
- Carbs20 g
- Sodium0.3 g
Rich and creamy cheesecake without cream cheese! Made with yogurt and tofu, it's healthy yet delicious with an amazing cheese flavor!
Ingredients
4 servings- Yogurt100g
- Silken tofu (or packaged tofu)100g
- Egg2
- ★Parmesan cheese2 tbsp
- ★Sugar40-60g
- ★Lemon juice1 tbsp
- ★All-purpose flour2 tbsp
Directions
50 min- 1
Mix together 100g yogurt, 100g silken tofu, 2 tbsp parmesan cheese, 1 tbsp lemon juice, and 40-60g sugar (reserving 1 tbsp of the sugar) until well combined.
- 2
Crack 2 eggs into a bowl and beat with a whisk until loosened. Warm the bottom of the bowl for about 1 minute while beating. Add the reserved 1 tbsp sugar and continue beating for another 2-3 minutes.
- 3
Once the eggs become fluffy, add the mixture from step 1 and fold together gently, scooping from the bottom. Then add 2 tbsp all-purpose flour and fold in the same way.
- 4
Once there are no lumps of flour, pour the batter into a mold until about 80% full and bake in a 180℃ oven for 35-40 minutes.
- 5
Allow to cool completely after baking, remove from the mold, wrap in plastic wrap, and refrigerate. It's recommended to let it sit overnight, as the flavor becomes more balanced the next day.
Nutrition
Per serving- Calories169 kcal
- Protein8.5 g
- Fat7 g
- Carbs20 g
- Sodium0.3 g
Tips
When beating the eggs, it's sufficient to warm the bowl by holding it 15-20cm away from the stovetop flame. Just make sure the bottom of the bowl feels warm.