Very Vanilla Cheesecake
Submitted by BJordan
Triple vanilla cheesecake with a vanilla Oreo crust, cream cheese and tofu filling, and vanilla liqueur. Lighter than classic cheesecake but still creamy and rich.
YIELD
1 cakePREP
20 minCOOK
1 hrsREADY
8 hrsVanilla three ways makes this cheesecake something special.
A vanilla Oreo cookie crust gets topped with a silky filling that blends cream cheese with tofu for a lighter body, then gets its flavor from both vanilla extract and vanilla liqueur.
Using egg whites instead of whole eggs keeps the texture smooth and airy without the heaviness of a traditional New York-style slice.
Baked low and slow, then left to cool gradually in the oven, this cake sets with a velvety center and zero cracks.
Chill it overnight and you’ll wake up to a cheesecake that’s somehow both indulgent and surprisingly light.
Chef Tips
- Drain the tofu thoroughly by pressing it between paper towels for 15 minutes. Excess moisture will make the filling loose.
- Run a knife around the edge of the pan right after baking. This prevents the cake from cracking as it contracts while cooling.
- Letting the cheesecake cool inside the turned-off oven for 2 hours is essential. Rushing this step causes the dreaded crack down the middle.
Ingredients
Directions
In a large bowl combine cream cheese, tofu, sugar replacement, vanilla-flavored liqueur, cornstarch, and vanilla extract.
Beat with an electric mixer until smooth.
Stir in egg whites. Pour the cream cheese mixture over the crust.
Bake at 225 degrees F for 1 hour and 20 min or until the center no longer looks wet or shiny.
Remove the cake from the oven and run a knife around the inside edge of the pan.
Turn the oven off; return the cake to the oven for an additional 2 hour.
Chill, uncovered, overnight.
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