Very Vanilla Cheesecake
Yield
1 cakePrep
20 minCook
1 hrsReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 11 | each |
oreo cookies
vanilla |
*
|
| 3 | tablespoons |
butter
|
|
| Filling | |||
| 16 | ounces |
cream cheese
|
|
| 12 | ounces |
tofu
well drained |
|
| ½ | cup |
sugar
granulated |
|
| ¼ | cup |
liqueur
vanilla |
*
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 12 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 11 | each |
oreo cookies
vanilla |
*
|
| 45 | ml |
butter
|
|
| Filling | |||
| 462.4 | ml/g |
cream cheese
|
|
| 346.8 | ml/g |
tofu
well drained |
|
| 118 | ml |
sugar
granulated |
|
| 59 | ml |
liqueur
vanilla |
*
|
| 3E+1 | ml |
cornstarch
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 12 | each |
egg whites
|
*
|
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.
