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How to Make a No Bake Tofu Lemon Cheesecake - Fabulous tofu recipe by Paula Eakins , the Tofu lady.
Tags:No Bake Tofu Lemon Cheesecake Recipe,monkey see,how to cook with tofu,monkeysee,paula eakins,tofu lady,tofu recipes,Vegetarian food,veggie food
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Paula Eakins: Hi, I’m Paula Eakins, Vice President of Health Seminars Unlimited. And we are talking about how to cook with Tofu. Now, we are going to be doing something special because I’m making a No-bake chilled lemon Cheesecake. Now, for this one, what we are going to be doing is, we are going to be using a Silken Tofu then it’s just two, twelve ounces of the extra firm Tofu silken, and we are going to put into our food processor. And you know I talked to you before or maybe we didn't hear before and that is when you get the Tofu especially, the extra-firm, and the difference in this one. I’ve been talking about how to use the one called firm silken and then also we’ve done a soft one, and we made our milkshake, I’m sorry a smoothy, not a milkshake because it is little bit thicker than smoothy. So, now we are actually putting in this extra-firm Tofu and whenever I’m going to do something like make the ice cream or I’m going to make these different type of desserts, I always use the extra-firm.
We are going to put our food processor lid on and I’m going to spin this around until it becomes very, very smooth. Now while it’s actually doing that, I want you to know that I have one tablespoon of honey and I also have a tablespoon of fresh lemon, alright? So, we are going to spin this first and I’m going to put those in, lemon juice and honey. And you want to get all those goodies in, so what I’m going to do is, I’m going to take that top off and we are just going to make sure that all of this Tofu is down and getting mixed in to have a nice smooth texture. Now I’m going to turn it back on, but this time I’m going to be adding my lemon made mixes. Remember now I talked about the lemon made mix, I have two packs, I’m going to be putting in, as we spin it the next time to get that lemon flavor that we need. And that should do, but let me show you how this looks when you take it out with a scoop. Now look at that. This is absolutely fantastic! It looks good it taste good, it smells good.
Now it is time for us to put it into our springform pan. Well, we have already got our grand cracker crust already made up. Sometimes, I’ll take the same recipe and believe it or not put it into Popsicle containers and turn it into lemon, creamy lemon popsicles. On a nice hot day this comes in so handy. This going to make you, ready to go out and get this all made up right away, right away, right away. It actually goes in the refrigerator and it should be there for at least four hours and the longer it stays the better it gets and of course, if you put it in the refrigerator overnight, you would get even a better texture. I’m going to take my spoon now and I’m going to just move it around inside of this springform pan and you want to do it very evenly all the way around. Look at that. Now this product is actually I refrigerated for about four hours or overnight, so I already had one prepared. Let us unlatch it and see what happens.
Wow! Look at that look at that. Is that beautiful or what? We got the Cheesecake ready and now we are going to put on the special cherries. We have been talking about How to Cook with Tofu and now we have made a no-bake chilled lemon cheesecake and we just want to say to you thank you so much for watching.