| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Lemon Tofu Cheesecake

1 cup vanilla wafer crumbs
2 tablespoons finely chopped pecans
2 tablespoons soy margarine, melted
1 1/2 pounds silken tofu
2 (8-ounce) packages low-fat cream cheese
3/4 cup granulated sugar
1/4 cup all-purpose flour
1 tablespoon finely grated lemon peel
1 tablespoon vanilla extract
3 large eggs
3 large egg whites
1 (12-ounce) package frozen berries, thawed - for accompaniment (optional)

1. Preheat oven to 375°F.
2. Combine wafer crumbs, pecans and margarine; mix well. Press mixture into bottom of 9-inch springform pan. Bake for 8 minutes or until golden brown. Cool on wire rack.
3. In a mixing bowl, beat tofu until smooth. Add cream cheese, sugar, flour, lemon peel and vanilla; mix until completely blended. Beat in eggs and whites, one at a time; mix well. Pour filling over crust.
4. Bake for 50 to 60 minutes or until fill is set and edges of top are lightly browned. Cool on wire rack and refrigerate overnight to cool completely. Remove ring and press chopped pecans into sides of cheesecake, if desired. Cut into 12 portions, dipping knife blade in hot water between each slice. Serve thawed berries over each portion, if desired.

Makes 12 servings.

Recipe provided courtesy of United Soy Board.