Ingredients

For the crust:

• 1 cup graham cracker crumbs
• 1 cup vanilla wafer crumbs
• 1/4 c butter; melted
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger

• 16 ounces silken tofu, cubed
• 8 ounces low fat cream cheese, softened
• 1/2 cup sugar
• 1 whole egg
• 2 egg whites
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon lemon juice, freshly squeezed
• 1 tablespoon lemon zest, freshly grated
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 3 tablespoons whole wheat flour
• 2 cups strawberries, pureed  

Directions

• Combine all ingredients for crust in a large bowl.
• Press into bottom of 10 inch springform or cake pan and set aside.
• Preheat oven to 350 degrees F.
• Combine cream cheese and tofu in a large bowl. Beat in sugar and eggs.
• Add vanilla, lemon juice, lemon zest, spices and flour. Blend well.
• Add pureed strawberries and fold gently to combine.
• Bake for about 1 1/2 hours or until toothpick inserted in center comes our clean.
• Remove from oven and let stand 30 minutes.
• Cover and refrigerate at least 6 hours before serving.
• Enjoy!

Serves 12

Filed under: cook-this, meatless, sweet endings by dhenderiks on 04/18/2012