No Cheese Lemon Cheesecake (lactose and gluten free)
When we lived in Germany, I fell in love with cheesecakes. I craved that creamy richness for a long time, but how do you make a cheesecake without cheese? Silken tofu is the answer. This cheesecake is fluffy, light, zesty and everything what would one expect from a cheesecake. I'm warning you, you won't eat only one slice!
No Cheese Lemon Cheesecake
125 grams silken tofu
30 grams rice flour
1 tbsp tapioca starch
4 egg whites
50 ml almond milk
25 grams ghee
3 tbsp coconut sugar
Zest from 1 lemon
4 drops of lemon essential oil
1. Heat tofu, milk and ghee in a double boiler.
2. Add lemon zest.
3. Add flour and starch.
4. Whisk the whites. When creamy, add sugar and continue whisking.
5. Preheat the oven to 160 degrees. Combine tofu mixture and whisked egg whites.
6. Pour into a pan. Bake for 40 minutes.