Recipe of Any-night-of-the-week Baked Tofu Cheesecake with Oat Crust

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Before you jump to Baked Tofu Cheesecake with Oat Crust recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Spend less Money In The Kitchen.

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You may well prefer cooking food with your oven, but using a microwave instead will cost you a lot less money. The energy used by cooking in an oven is greater by 75%, and perhaps this small bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will boil water as well as steam vegetables more rapidly than your stove, and use a lot less electricity. You might think that you save energy by washing your dishes by hand, nonetheless that is not true. A dishwasher is particularly economical when it's full before a cycle is commenced. Don't dry the dishes by using heat, utilize the cool dry or air dry features to increase the money you save.

From the above it ought to be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is pretty easy to live green, of course. Typically, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let's go back to baked tofu cheesecake with oat crust recipe. You can have baked tofu cheesecake with oat crust using 20 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to make Baked Tofu Cheesecake with Oat Crust:

1. Provide of Oat Crust:.
2. Prepare 75 g (1/2 cup) of all purpose flour.
3. Use 45 g (1/2 cup) of oat flour (make your own by grinding rolled oats).
4. Get 2 Tbsp of almond flour (make your own by grinding almonds).
5. Provide 2 Tbsp of dark brown sugar.
6. Get 1/4 tsp of salt.
7. Use 1/2 tsp of cinnamon.
8. Take 50 g (1/4 cup) of butter, melted.
9. Prepare 2 Tbsp of honey (or maple syrup).
10. Prepare of Filling:.
11. Get 300 g of soft tofu (1 rectangular tube).
12. Prepare 300 g (1 cup) of neufchâtel (or cream cheese).
13. Provide 100 g (1/2 cup) of plain yoghurt (preferably greek yoghurt).
14. You need 50 g (1/4 cup) of butter, melted.
15. Provide 100 g (1/2 cup) of icing sugar.
16. Get 2 of large eggs.
17. Use 2 Tbsp of cornstarch.
18. Get 1 tsp of vanilla extract.
19. Provide 1/8 tsp of salt.
20. Take of Zest and juice of a lemon (if you like lemon).

Instructions to make Baked Tofu Cheesecake with Oat Crust:

1. Preheat the oven to 350°F with a rack in the lower-middle position. Take the block of neufchâtel out of its box and let it warm on the counter while you prepare the crust, about 30 minutes..
2. Cut a large piece of foil and lay it on your work surface. Set the cake tin (i use 9x9 inch cake tin) in the middle and fold the edges of the foil up around the sides of the tin. The foil gives you extra protection against water getting into the pan during the water bath step..
3. Blend all the ingredients for the crust with a food processor. Press the mixture into the cake tin..
4. Place the crust in the oven. Bake for 10 to 12 minutes until the crust is fragrant and just starting to brown around the edges. Let the crust cool on a cooling rack while you prepare the filling..
5. Blend all the ingredients for the filling with a food processor until smooth and creamy..
6. Check to make sure the crust and the sides of the pan are cool — if they're cool enough to comfortably touch, you can go on. Pour the filling over the cooled crust and spread it into an even layer against the sides of the pan..
7. Transfer the cake tin to a roasting pan or other baking dish big enough to hold it. Bring a few cups of water to a boil and pour the water into the roasting pan, being careful not to splash any water onto the cheesecake. Fill the pan to about an inch..
8. Bake the cheesecake at 350°F for 25 to 35 minutes. The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles (like Jell-o) when you gently shake the pan..
9. Turn off the oven and crack the door open. Let the cheesecake cool slowly for one hour..
10. Chill the cheesecake, uncovered, for at least four hours or up to three days in the refrigerator. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don't rush it..
11. Serve the cheesecake cool, plain or with some fruits or preserves..

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