Lemon Tofu Cheesecake

Lemon Tofu Cheesecake
Serves 12
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Cook Time
1 hr 8 min
Cook Time
1 hr 8 min
207 calories
20 g
67 g
11 g
8 g
4 g
118 g
214 g
16 g
0 g
6 g
Nutrition Facts
Serving Size
118g
Servings
12
Amount Per Serving
Calories 207
Calories from Fat 96
% Daily Value *
Total Fat 11g
17%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 67mg
22%
Sodium 214mg
9%
Total Carbohydrates 20g
7%
Dietary Fiber 0g
1%
Sugars 16g
Protein 8g
Vitamin A
7%
Vitamin C
2%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Filling
  1. frozen berries (thawed)
  2. 1 lb silken tofu
  3. 1 lb low fat cream cheese
  4. 3/4 cup granulated sugar
  5. 1/4 cup all-purpose flour
  6. 1 tbsp grated lemon peel
  7. 1 tbsp vanilla
  8. 3 eggs
  9. 3 egg whites
  10. chopped pecans, optional
Crumb Crust
  1. 1 cup vanilla wafer crumbs
  2. 2 tbsp pecans (finely chopped)
  3. 2 tbsp soy margarine (melted)
Instructions
  1. Combine vanilla wafer crumbs, pecans and margarine and mix well. Press mixture into bottom of 9-inch springform pan.
  2. Bake at 375°F about 8 minutes or until golden brown. Cool on wire rack.
  3. In mixer bowl, beat tofu until smooth. Add cream cheese, sugar, flour, lemon peel and vanilla; mix until completely blended.
  4. Beat in eggs and whites, one at a time; mix well.
  5. Pour filling over crust.
  6. Bake at 375°F 50 to 60 minutes or until filling is set and edges of top are lightly browned.
  7. Cool on wire rack and refrigerate overnight to cool completely. Remove ring and press chopped pecans into sides of cheesecake, if desired.
  8. Cut into 12 portions, dipping knife blade in hot water between each slice.
  9. Serve 1 to 2 oz berries over each portion.
  10. * Chopped pecans, optional
  11. * Frozen berries, thawed
beta
calories
207
fat
11g
protein
8g
carbs
20g
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Soy for Life http://www.soyforlife.ca/