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LEMON TOFU CHEESECAKE

Yield: 12 servings
 
INGREDIENTS
Crumb Crust:
Vanilla wafer crumbs 1 cup
Pecans, finely chopped 2 Tbsp.
Soy margarine, melted 2 Tbsp.
 
Filling:
Silken tofu 1 lb. 8 oz.
Lowfat cream cheese 1 lb
Granulated sugar 3/4 cup
All-purpose flour 1/4 cup
Grated lemon peel 1 Tb.
Vanilla 1 Tbsp.
Eggs 3 (1/2 cup)
Egg whites 3 (1/3 cup)
Chopped pecans, optional As needed
 
Frozen berries, thawed As needed

 
METHOD
1. Combine vanilla wafer crumbs, pecans and margarine; mix well. Press mixture into bottom of 9-inch springform pan. Bake at 375°F about 8 minutes or until golden brown. Cool on wire rack.

2. In mixer bowl, beat tofu until smooth. Add cream cheese, sugar, flour, lemon peel and vanilla; mix until completely blended.

3. Beat in eggs and whites, one at a time; mix well. Pour filling over crust.

4. Bake at 375°F 50 to 60 minutes or until filling is set and edges of top are lightly browned. Cool on wire rack and refrigerate overnight to cool completely.

5. 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.

6. Serve 1 to 2 ounces berries over each portion.

 
United Soybean Board  www.talksoy.com
desserts, cakes