Creamy Tofu Cheesecake
- 1 cup graham cracker crumbs
- 1/2 cup finely ground almonds
- 1/4 cup unrefined sugar crystals or sugar
- 2 eggs
- 4 Tbsp unsalted butter or margarine, melted, or Spectrum Spread
- 16 oz. silken tofu
- 16 oz. tofu cream cheese
- 3/4 cup granulated sugar
- 4 tsp grated lemon zest
- 2 Tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 2 Tbsp arrowroot powder
Preheat the oven to 350° F.
For the crust, in a bowl, combine the graham cracker crumbs with the ground almonds and sweetener. With a fork, blend the butter, spread or margarine into the mixture until it clings together when you press a tsp of it between your fingers. Turn the mixture into a 8-inch springform pan. With your fingers or the back of a soup spoon, spread and pat the crust until it covers the bottom of the pan. Keep working the crust up the sides of the pan to a height of about 1 inch, leaving it thicker around the bottom edge, where the sides and bottom of the pan meet. Make sure the crust is thinner around the top edge. Bake the crust 8 minutes. Set aside to cool slightly.
For the filling, purée the tofu in a food processor. Add the cream cheese and process to blend. Add the sugar and eggs and process to incorporate them completely. Blend in the lemon juice and vanilla extract. Finally, blend in the arrowroot.
Pour the filling into the prepared crust, filling it to within 1/2 inch of the top. Bake in the center of the oven for 60 minutes. The cake will be golden on top, slightly browned around the edges, and still puffed and jiggling in the center. Turn off the heat BUT LEAVE THE CAKE sitting in the oven for 60 minutes. The warm cake will still be just soft to the touch in the center. Set the cake on a rack and let cool to room temperature. Cover the cake lightly with foil and refrigerate 24 hours before serving.Servings:
Submitted by: Recipe Group Member
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