Lemon Tofu Cheesecake
Smooth, lemon-scented cheesecake, made with silken tofu, with a vanilla wafer crumb crust.
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)
- Preheat oven to 375°F (190°C).
- For Crust: 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.
- For Filling: 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.
- 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.