Lemon Tofu Cheesecake
This soy version uses silken tofu, which is softer than regular tofu. Regular and silken tofu are not interchangeable in recipes.
For the Crumb Crust:
1 cup vanilla wafer crumbs
2 tablespoons finely chopped pecans
2 tablespoons melted soy margarine
Combine vanilla wafer crumbs, pecans, and margarine; mix well.
Press the mixture into the bottom of a 9-inch springform pan.
Bake at 375°F about 8 minutes or until golden brown.
Cool on wire rack.
For the Filling:
1fi pounds silken tofu |
3 eggs (½ cup) |
1 pound low-fat cream cheese |
3 egg whites (1/3 cup) |
¾ cup granulated sugar |
Chopped pecans (optional) |
¼ cup all-purpose flour |
Thawed frozen berries, as needed |
1 tablespoon grated lemon peel |
|
1 tablespoon vanilla |
In 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 at 375°F for 50 to 60 minutes, or until filling is set and edges of top lightly browned.
Cool on wire rack; 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. Top with berries.

