Tofu cheesecake
Yield
1 cakePrep
30 minCook
45 minReady
110 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 16 | each |
graham crackers/wafers
crushed into fine crumbs |
*
|
| ⅓ | cup |
margarine
calorie reduced |
|
| Filling | |||
| 1 | pound |
tofu
|
|
| ½ | cup |
pineapple, canned, crushed
no sugar added |
* |
| ¼ | cup |
orange juice
frozen concentrate, thawed, no sugar |
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | tablespoon |
honey
|
|
| 2 | teaspoons |
cornstarch
|
|
| 1 | teaspoon |
lemon juice
|
|
| Topping | |||
| 1 | each |
kiwi fruit
medium, pared cut into thin slices |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 16 | each |
graham crackers/wafers
crushed into fine crumbs |
*
|
| 79 | ml |
margarine
calorie reduced |
|
| Filling | |||
| 453.6 | g |
tofu
|
|
| 118 | ml |
pineapple, canned, crushed
no sugar added |
* |
| 59 | ml |
orange juice
frozen concentrate, thawed, no sugar |
|
| 15 | ml |
vanilla extract
|
|
| 15 | ml |
honey
|
|
| 1E+1 | ml |
cornstarch
|
|
| 5 | ml |
lemon juice
|
|
| Topping | |||
| 1 | each |
kiwi fruit
medium, pared cut into thin slices |
|
Directions
To prepare crust: Preheat oven to 325℉ (160℃).
In bowl combine graham cracker crumbs with margarine and mix thoroughly.
Using the back of the spoon, press crumb mixture over bottom and sides of 9 inch glass pie plate.
Bake until crisp and brown, about 15 minutes.
Transfer pie crust to wire rack to cool.
To prepare filling: In work bowl of food processor or blender container process tofu until creamy.
Add pineapple, orange juice, vanilla and honey and process until smooth.
In small cup add cornstarch to lemon juice and stir to dissolve; add to tofu mixture and process until smooth and thoroughly blended.
Pour into prepared pie crust and bake at 325℉ (160℃) for 40 to 45 minutes.
Transfer to wire rack to cool.
To serve: When cool, garnish with kiwi slices, cover lightly and refrigerate for at least 30 minutes.
