Pumpkin Cheesecake with Tofu and Spices
8 servings
90 minutes
Pumpkin cheesecake with tofu and spices is an amazing blend of American culinary tradition and modern trends. Its base is a delicate shortcrust pastry, while the filling infused with cinnamon, ginger, and vanilla creates a cozy autumn flavor. Pumpkin adds a creamy texture, and tofu makes the dessert light yet satisfying. This cheesecake is a great alternative to the classic recipe, suitable for those avoiding dairy products. The sweetness of brown sugar and black molasses harmoniously highlights the spicy notes. It is served chilled, complemented by airy whipped cream. This treat not only delights the taste but also warms the soul, reminding one of warm evenings with the aroma of spices in the air.
1
Preheat the oven to 180 degrees.
2
Place the dough in a shallow round mold, poke it in several places with a fork, top with baking paper, and add legumes (peas, beans) to prevent the dough from rising during baking. Bake for 10-15 minutes until light golden color. Remove the paper with legumes.
- Shortcrust pastry: 500 g
3
Meanwhile, in a bowl, mix tofu, pumpkin puree, cinnamon, ginger, salt, vegetable oil, vanilla, sugar, and molasses. Mix well until the sugar dissolves.
- Soft (silken) tofu: 340 g
- Pumpkin puree: 450 g
- Ground cinnamon: 1.5 teaspoon
- Ground ginger: 0.8 teaspoon
- Salt: 0.5 teaspoon
- Vegetable oil: 0.3 glass
- Vanilla: 1 teaspoon
- Brown sugar: 1 glass
- Blackstrap molasses: 1.5 tablespoon
4
Spread the filling on the crust and bake for about 50-60 minutes until done.
5
Chill before serving and serve with whipped cream.
