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The Creamiest Tofu Cheesecake In The World
Recipe By : Star Chefs
Serving Size : 8 Preparation Time :0:00
Categories : Sherilyn Restaurant/Chef
REG 3
Amount Measure Ingredient -- Preparation Method
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***CRUST***
1 cup graham cracker crumbs
1/2 cup finely ground almonds
1/4 cup unrefined sugar crystals -- or sugar
2 eggs
4 tablespoons unsalted butter -- or margarine
***FILLING***
16 ounces silken tofu
16 ounces tofu cream cheese
3/4 cup sugar
4 teaspoons lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoons arrowroot powder
The butter or margarine is to be melted. Spectrum Spread may be
substituted
1. Preheat the oven to 350 degrees.
2. 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
teaspoon 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.
2. For the filling, puree 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.
Finally, blend in the arrowroot.
3. 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. (It is ok to peek quickly
once or twice.) 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.
Notes: The cake will taste delicious once it is chilled through, but
only reaches full creaminess after being refrigerated 8 hours, or
overnight.
Spectrum Spread is a non-hydrogenated canola oil product made by
Spectrum Naturals, Inc.
The Natural Kitchen; SOY, Prima Publishing, 1996
REG 3 shared by Sherilyn Schamber and on MC List, 7/99
Restaurant Recipes - http://home.inreach.com/sherilyn/cic.htm
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