Smooth, lemon-scented cheesecake, madewith silken tofu, with a vanilla wafer crumb crust.
Recipe: 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)
Preheat oven to 375°F (190°C).
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.
In a mixing bowl, beat tofu until smooth.Add cream cheese, sugar, flour, lemon peel and vanilla; mix untilcompletely blended. Beat in eggs and whites, one at a time; mixwell. Pour filling over crust.
Bake for 50 to 60 minutes or until fillis set and edges of top are lightly browned. Cool on wire rackand refrigerate overnight to cool completely. Remove ring andpress chopped pecans into sides of cheesecake, if desired. Cutinto 12 portions, dipping knife blade in hot water between eachslice. Serve thawed berries over each portion, if desired.
Makes 12 servings.
Recipe provided courtesy of United SoyBoard.
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