Diane’s Strawberry Tofu Cheesecake

Diane's Strawberry Tofu Cheesecake

Serving Size: 12

Diane's Strawberry Tofu Cheesecake

Ingredients:

  • For the crust:
  • 1 cup graham cracker crumbs
  • 1 cup vanilla wafer crumbs
  • 1 tablespoon dark cocoa powder
  • 1/4 cup butter (melted)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • For the filling:
  • 16oz silken tofu (cubed)
  • 8oz low fat cream cheese (softened)
  • 1/2 cup sugar
  • 1 egg
  • 2 egg whites
  • 1 1/2 teaspoon 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)

Step-by-Step Directions:

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

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