An Acupressure Massage Blog with Tofu Cheesecake

Depending upon your symptoms, within a holistic diet, even the sweet tooth can be catered for! I found this delicious Macrobiotic inspired dessert on the Macrobiotic Association website. This one pictured above is served as an individual cheesecake with sour cherry sorbet, frozen cream curls and banana parfait. But the cheesecake is more than enough! Add strawberries to garnish.

Tofu Cheese Cake

Course Dessert Cuisine Macrobiotic Keyword dessert, health cooking, macrobiotic

Prep Time 20 minutes Cook Time 50 minutes Total Time 1 hour 10 minutes

Servings 6 people

Ingredients For Pastry Base

  • 30 Grams Ground almonds

  • 60 Grams Brown rice flour

  • 1/4 Teaspoon Ground cinnamon

  • 2 Tablespoons Water

  • 1 Tablespoon Sunflower oil

  • 2 Tablespoon Light tahini

  • 2 Teaspoon Rice syrup Or maple syrup

Ingredients For Filling

  • 400 Grams Tofu

  • 3/4 Cup Rice syrup/maple syrup mix

  • 1 Teaspoon Vanilla extract

  • 1 Tablespoon Tahini

  • 1 Pinch Sea salt

  • 1/8 Cup Lemon juice

  • 1 Teaspoon Lemon rind

  • 1 1/2 Tablespoon Arrowroot

  • 1 Tablespoon Agar agar flakes (agar agar is a sea vegetable somewhat like gelatin)

  • 1/8 Cup Apple juice


  • Whizz filling in a food processor until crumbly. Press into 8” flan dish Or individualised ramekins.

  • Oven temp gas mark 5 (375F, 190C)

  • Bake base blind , ensuring to cover the base with grease proof paper, adding a few dried beans o top of the grease proof paper, so that the crust holds its shape more easily for the full 15 min. Check it maybe 10 mins in remove the paper to dry the crust further or instead after the 15 minutes remove the grease proof paper and bake an extra time at the end, be careful to stay close and only cook a further 3 minutes.


  • Blend topping ingredients. Pour over pastry base.

  • Bake for 45-60 minutes at Gas Mark 4 (350 F, 175 C).

  • Carefully open oven door, place a knife inside of the centre of the cake, if it comes out clean then remove the cake, otherwise leave extra few minutes. It should be light golden colour, moist but solid and not runny?

  • Allow to cool, decorate with fresh berries and a sprig of mint

  • Please tell me what you think?!

Notes The original of this recipe (the filling is adapted from Love, Eric, by Eric Lechasseur) called for silken tofu. However, ordinary (hard) tofu makes a better texture (slightly curdy). Use a single pack of tofu (weight 250-300g) and adjust down the other filling ingredients to match (taste test before cooking!). Also reduce the cooking time as it is not as thick (it will feel firm when cooked).

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