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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


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


  • 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
  • 1/8 Cup Apple juice


  • Whizz in a food processor until crumbly. Press into 8” flan dish. Make holes with fork
  • Oven temp gas mark 5 (375F, 190C)
  • Bake base blind for 15 min.


  • Blend topping ingredients. Pour over pastry base.
  • Bake for 45-50 minutes at Gas Mk 4 (350F, 175C).
  • Allow to cool, decorate with fresh berries and a sprig of mint


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).