Honey Lime Tofu Cheesecake
Yield 10 to 12 servings
- ¼ cup virgin coconut oil
- 6 double graham crackers, ground in a food processor into fine crumbs
- 1/3 cup coconut flour
- 1 tablespoon light or dark brown sugar
- ¼ fine sea salt
- 20-ounce block medium-firm tofu, such as Trader Joe's "regular" tofu, cut into chunks and let drain for 3 to 5 minutes
- 8 ounces mascarpone cheese
- 3 large eggs
- ½ cup plus 2 tablespoons honey
- 1 ½ to 2 tablespoons coconut flour (use maximum if the tofu is on the soft side)
- 1 teaspoon vanilla extract
- Rounded ¼ teaspoon fine sea salt
- Generous ½ teaspoon black pepper
- 1 large lime, or 2 small limes
- In a microwavable bowl, melt the coconut oil in the microwave via 10 second blasts on high power. (Or melt in a small pan and transfer to a bowl.) Add the graham cracker crumbs, coconut flour, sugar, and salt. Butter, oil, or spray oil an 8 or 9-inch round springform pan. Press the graham cracker mixture in the bottom to form a crust. Set aside.
- Put a rack in the middle position of the oven and heat to 350F.
- In a full-size processor outfitted with the metal blade, combine the tofu, mascarpone, eggs, ½ cup honey, coconut flour, vanilla, salt, and pepper. Use a rasp-style grater to grate the zest of the lime(s) directly into the processor bowl. Squeeze the lime to yield 1 tablespoon juice, then add to the processor. Whirl until very smooth, about 1 minute. Taste and add extra lime juice or black pepper for brightness or edge.
- Pour and scrape the filling into prepared pan. Even out the top by gently shaking it back and forth on your work surface. Slide the pan into the oven and bake for 60 to 70 minutes, until puffed up, golden brown and a little jiggly when gently shaken. Cool on a rack (expect it to deflate).
- Heat the honey in the microwave oven via 15 second blasts to a fluid state (or use a small pan). Gently brush the warm honey on top of the warm cake. Cool for 20 minutes before running a knife around the sides of the pan to detach the cake. Remove the pan wall then cool the cake (still on its base) to room temperature. Replace the pan side, cover with plastic wrap, then chill for 2 hours (or overnight) before cutting and serving. When cutting, wipe the knife clean and maybe dip it in hot water between slices.
Substitution tips! I had coconut flour and coconut oil in my pantry. If you do not have coconut flour, substitute 3 extra sets of graham crackers for the crust and use 1/4 cup of almond flour in the filling. Use butter instead of coconut oil. You can vary the spice, too. Try cinnamon, ground ginger, or ground cardamom, for example; add the spices by the 1/4 teaspoon.
Cuisine Asian American
Recipe by Viet World Kitchen at https://www.vietworldkitchen.com/blog/2017/06/honey-lime-tofu-cheesecake-recipe.html