Camilla Jessen
One unexpected twist gives this nostalgic dessert a soufflé-light makeover—and it’s already a hit among bakers.
Cheesecake is comfort on a plate—rich, creamy, and steeped in tradition.
But even classics can be elevated.
This version keeps all the charm of a homemade cheesecake while introducing a subtle but game-changing upgrade: one secret ingredient that makes it lighter, airier, and more irresistible than ever.
The Trick Grandma Never Knew
The secret? Silken tofu.
This ultra-smooth, mild ingredient—long beloved in vegan cooking—adds a delicate, soufflé-like fluffiness to the traditional cheesecake filling. Unlike regular tofu, the silken variety melts seamlessly into the batter, creating a texture that’s both light and creamy, without overpowering the cheesecake’s signature flavor.
It doesn’t replace all the dairy, but instead complements it. Mixed with quark and cream cheese, the tofu balances density with airiness, giving you a perfectly sliceable cake that practically floats off the fork.
The Recipe
For a 26 cm springform pan, here’s what you’ll need:
Base:
- 200 g flour
- 100 g cold butter
- 70 g sugar
- 1 egg
- 1 tsp baking powder
Filling:
- 300 g quark (low-fat or 20%)
- 200 g cream cheese
- 200 g silken tofu
- 120 g sugar
- 1 packet vanilla sugar
- 1 packet vanilla pudding powder
- 3 eggs
- Zest of one organic lemon
How to Make It
- Knead flour, butter, sugar, egg, and baking powder into a dough. Chill it for 30 minutes.
- For the filling, blend quark, cream cheese, and silken tofu until smooth. Add sugar, vanilla sugar, lemon zest, and pudding powder. Beat in eggs one at a time.
- Preheat oven to 170°C (top/bottom heat).
- Roll out the dough into a greased springform pan, forming a 3 cm edge.
- Pour in the filling, smooth the top, and bake for 55–60 minutes. Cover with foil after 40 minutes if browning too fast.
- Let rest in the switched-off oven for 10 minutes, then cool completely. Refrigerate for 1–2 hours before serving.
