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Preheat the oven to 170°C. Line a 9-inch cake tin and wrap it tightly with heavy-duty aluminum foil. This helps prevent water from seeping into the cheesecake during the steam bake.
In a food processor, blend the cream cheese, egg yolks, lemon juice, soya milk, flour, silken tofu, and vanilla extract until the mixture is completely smooth. Transfer this base to a large bowl.
In a separate mixing bowl, beat the egg whites with the 130 g caster sugar until they form semi-firm peaks, creating a soft meringue. Gently whisk one-third of the meringue into the tofu mixture to lighten it, then carefully fold in the rest with a spatula until just combined.
Pour the cheesecake mixture into the prepared cake tin. Steam bake on the lower rack of the oven for about 50 minutes.
Move the cheesecake to the upper rack and switch the oven to grill mode. Grill for about 30 seconds to one minute, just until the top turns a nice golden color.
Let the cheesecake cool completely at room temperature before removing it from the tin. For the best texture, chill it thoroughly in the refrigerator before serving.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
