Light Creamy Baked Tofu Cheesecake

Preheat your oven to 350°F (176°C). While the oven is heating up, place the drained silken tofu and the soaked cashews in a blender. Remember to drain the cashews well before blending; the excess water might make your cheesecake too soggy.

Add the lemon juice, cane sugar, vanilla extract, and sea salt into the blender. Blend until the mixture is smooth and creamy. Allow the blender to run for a couple of minutes, ensuring that there are no lumps. The smoother it is, the better your cheesecake will be.

Pour the tofu mix into the pre-made graham cracker crust. Ensuring it's evenly spread. This ensures your cheesecake will bake evenly and have a uniform taste.

Bake for 60 minutes, until the top of the cheesecake is lightly browned. After baking, let the cheesecake cool in the oven with the door slightly open. This will prevent sudden temperature change that causes a cheesecake to crack.

After cooling at room temperature, refrigerate your cheesecake for at least 4 hours (or overnight for best results). This step is critical as it allows the cheesecake to set, giving it a firm and velvety texture.

Before serving, let the cheesecake sit out for about 10-15 minutes. It releases the flavor more effectively and results in a more satisfying dessert experience.