Pumpkin Cheesecake with Tofu and Spices
Baking and Desserts • American
Description
Pumpkin cheesecake with tofu and spices
Ingredients
- Chestnut puree 15 oz
- Herbed Tofu 10 oz
- Ground Cinnamon 1½ teaspoons
- Grated Ginger Root ¾ teaspoon
- Salt ½ teaspoon
- Vanilla salt 1 teaspoon
- Vegetable Oil 0.3 cups
- Brown Sugar 1 cup
- Black Pomegranate Molasses 1½ tablespoons
- Shortcrust Cake Mix 20 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Place the pastry in a shallow round baking dish, prick it in several places with a fork, top it with parchment paper, and fill with beans (peas, beans) to prevent the pastry from rising during baking. Bake for 10-15 minutes until light golden brown. Remove the paper and beans.
Step 3
Meanwhile, in a bowl, mix the tofu, pumpkin puree, cinnamon, ginger, salt, vegetable oil, vanilla, sugar, and molasses. Mix well until the sugar dissolves.
Step 4
Pour the filling onto the crust and bake for about 50-60 minutes until set.
Step 5
Cool before serving and serve with whipped cream.
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