RFD Tofu Miso Cheesecake (Vegan)

I’ll never forget the first time I tasted a truly exceptional vegan cheesecake. It was at a small cafe in Los Angeles, a place called Real Food Daily. My initial skepticism melted away with each creamy, tangy, and subtly sweet bite. It was a revelation – a testament to how plant-based desserts could be just as decadent and satisfying as their dairy-filled counterparts. That memory has fueled my passion for creating vegan desserts that surprise and delight, and this tofu miso cheesecake is my tribute to that culinary awakening.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes
• Servings: 8
• Yield: 1 pie
• Dietary Type: Vegan

Ingredients

For the Crust:

• 1 ½ cups ground raw almonds
• 1 teaspoon lemon zest
• ½ teaspoon cinnamon
• 2 tablespoons coconut oil, melted
• Stevia, to taste
• Pinch of salt

For the Filling:

• 1 ½ lbs vacuum-packed extra-firm silken tofu
• 14 ounces extra-firm water-packed tofu, drained
• Stevia, to taste
• ¼ tablespoon xanthan gum
• 2 tablespoons canola oil
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 2 tablespoons white miso
• 1 teaspoon vanilla extract
• 1 ½ teaspoons baking powder
• ¼ teaspoon sea salt

Equipment Needed

• Blender or Vitamix
• Pie dish
• Measuring cups and spoons
• Mixing bowl
• Oven

Instructions

1. Prepare the Crust: Begin by grinding the raw almonds in a blender or Vitamix until they reach a fine, flour-like consistency. This process can take a minute or two, so be patient. You want a fine texture to ensure the crust holds together nicely.

2. Combine Crust Ingredients: In a mixing bowl, combine the ground almonds with the lemon zest, cinnamon, melted coconut oil, a pinch of salt, and stevia to taste. Start with a small amount of stevia, taste, and add more until you reach your desired level of sweetness.

3. Form the Crust: Mix all the crust ingredients thoroughly until you have a moist, but not wet, mixture. It should resemble damp sand. Press the mixture firmly and evenly into the bottom and up the sides of your pie dish. A flat-bottomed measuring cup can be helpful for ensuring an even distribution.

4. Prepare the Tofu Mixture: In your blender or Vitamix, combine the vacuum-packed silken tofu and the drained extra-firm tofu. It’s important to drain the water-packed tofu well to prevent a watery filling.

5. Add Flavorings: Add the stevia to taste, lemon zest, lemon juice, salt, baking powder, vanilla extract, and white miso to the blender. The miso might seem like an unusual ingredient, but it adds a wonderful depth of flavor and umami complexity to the cheesecake.

6. Blend the Filling: Blend all the filling ingredients until completely smooth and creamy. This might take a minute or two, depending on the power of your blender. Make sure there are no lumps of tofu remaining.

7. Taste and Adjust Sweetness: Taste the mixture and add more stevia if needed. Remember that stevia tends to lose some of its potency during baking, so it’s best to make it slightly sweeter than you ultimately want the finished cheesecake to be.

8. Thicken the Filling: With the blender still running, slowly add the xanthan gum. This is crucial for giving the cheesecake its characteristic texture. Add it gradually, as too much xanthan gum can result in a gummy or rubbery texture. Continue to blend until the mixture thickens. If the mixture isn’t thick enough, add more xanthan gum, but do so very sparingly, a tiny pinch at a time, until you reach the desired consistency.

9. Check the Consistency: The ideal consistency for the filling is pourable but not gel-like. It should be thick enough to hold its shape slightly but still easily flow into the prepared crust.

10. Pour into Crust: Pour the prepared tofu mixture into the pressed almond crust. Distribute evenly.

11. Bake: Bake in a preheated oven at 350°F (175°C) for 1 hour, or until the cheesecake is set around the edges but still slightly wobbly in the center. A slight jiggle is fine; it will continue to firm up as it cools.

12. Cool Completely: Turn off the oven and let the cheesecake cool completely inside the oven with the door slightly ajar. This gradual cooling process helps prevent cracking. Once cooled in the oven, transfer to the refrigerator to chill completely for at least 4 hours, or preferably overnight, before serving.

Expert Tips & Tricks

• Preventing Cracks: The key to avoiding cracks in your cheesecake is to cool it slowly. Leaving it in the oven with the door ajar allows the temperature to decrease gradually, minimizing the risk of sudden temperature changes that can cause cracking.
• Miso Flavor: Don’t be afraid of the miso! It adds a savory depth that balances the sweetness beautifully. However, if you’re truly hesitant, start with 1 tablespoon and taste before adding more.
• Stevia Alternatives: If you don’t like stevia, you can experiment with other sugar substitutes, such as erythritol or monk fruit sweetener. However, be aware that the sweetness levels may vary, so adjust the quantity accordingly.
• Tofu Choice Matters: Using the correct type of tofu is critical. Silken tofu provides the creamy texture, while extra-firm water-packed tofu adds structure. Do not substitute with regular firm tofu.
• Crust Variations: For a richer crust, try adding a tablespoon of maple syrup or agave nectar to the almond mixture.

Serving & Storage Suggestions

Serve the chilled tofu miso cheesecake straight from the refrigerator for the best texture and flavor. You can garnish it with fresh berries, a drizzle of agave nectar, or a sprinkle of chopped nuts.

Store any leftover cheesecake in the refrigerator, covered, for up to 5 days. It can also be frozen for longer storage. To freeze, wrap the cheesecake tightly in plastic wrap and then in foil. Thaw it in the refrigerator overnight before serving. The texture may change slightly after freezing, becoming a bit more dense, but it will still be delicious.

Nutritional Information

(Estimated, per serving)

Nutrient	Amount per Serving	% Daily Value
Calories	303.5 kcal	N/A
Total Fat	24.1 g	37%
Saturated Fat	4.8 g	24%
Cholesterol	0 mg	0%
Sodium	446.4 mg	18%
Total Carbohydrate	10 g	3%
Dietary Fiber	3.4 g	13%
Sugars	2.9 g	N/A
Protein	15.5 g	31%

Variations & Substitutions

• Gluten-Free Crust: Ensure your ground almonds are certified gluten-free, or substitute with a gluten-free oat flour for the crust.
• Nut-Free Crust: Replace the almond flour with a seed-based flour such as sunflower seed flour or pumpkin seed flour.
• Citrus Variations: Experiment with different citrus zests and juices, such as orange or lime, for a different flavor profile.
• Berry Swirl: Before baking, swirl in a berry compote for added flavor and visual appeal. Simply cook down your favorite berries with a little sweetener and lemon juice, then swirl into the filling before baking.
• Chocolate Miso Cheesecake: Add a couple of tablespoons of unsweetened cocoa powder to the filling for a chocolatey twist.

FAQs (Frequently Asked Questions)

Q: Why use both vacuum-packed and water-packed tofu?
A: The combination of silken and extra-firm tofu provides the perfect balance of creaminess and structure. The silken tofu melts into a smooth consistency, while the extra-firm tofu adds body and helps the cheesecake set properly.

Q: Can I use a different type of oil instead of canola and coconut oil?
A: Yes, you can substitute the canola oil with another neutral-flavored oil like sunflower oil or avocado oil. For the coconut oil, you could use vegan butter but it will affect the overall flavour profile.

Q: How can I tell if the cheesecake is done baking?
A: The cheesecake is done when the edges are set and the center jiggles slightly when you gently shake the pie dish. It will continue to firm up as it cools.

Q: What if I don’t have xanthan gum? Can I use something else?
A: Xanthan gum is the best thickener for this recipe, as it provides a smooth and stable texture. If you don’t have it, you can try using cornstarch or tapioca starch, but be aware that the texture might be slightly different. Start with 1 tablespoon and add more as needed.

Q: Is it necessary to chill the cheesecake overnight?
A: While you can technically eat the cheesecake after a few hours of chilling, chilling it overnight allows the flavors to meld together and the texture to fully set, resulting in a much better final product.

Final Thoughts

This RFD-inspired tofu miso cheesecake is a testament to the versatility and deliciousness of vegan baking. Don’t be intimidated by the unconventional ingredients – the miso adds a surprising depth of flavor that elevates this dessert to a whole new level. So, gather your ingredients, preheat your oven, and prepare to be amazed. I encourage you to try this recipe and share your feedback. Pair it with a cup of your favorite herbal tea or a glass of non-dairy milk for the ultimate vegan indulgence. Happy baking!