Tofu Cheesecake
This richly flavored cheesecake is a perfect finale for
a meal, or good as a great tasting treat anytime.
Ingredients:
1 8-inch pre-baked graham cracker crust
1 pkg. (12 oz.) extra firm silken tofu
1/2 lb. cream cheese (regular or low-fat)
1 cup sour cream (regu- lar or low-fat)
2 Tbsp. cornstarch
1 cup sugar
2 Tbsp. butter or margarine, softened
2 tsp. vanilla
Directions:
- Preheat oven to 350°F.
- Mix tofu, cream cheese, sour cream, cornstarch, and sugar with an electric
mixer on low until sugar has dissolved.
- Add butter and vanilla and blend until smooth.
- Pour the filling into pre-baked crust.
- Bake for 45 to 50 minutes until firm (a knife inserted one inch from the
edge will come out clean).
- Chill completely, preferably overnight.
Variations:
Topping can be added by mixing 3/4 cup sour cream and 1/4 cup powdered sugar
and spreading on top of cooled cheesecake. Fruit topping (cherry or berry pie
filling) or chocolate topping can be spread on top of cooled cheesecake.
Makes 8 servings, each: 435 calories, 25 grams fat (12 grams saturated), 48
grams carbohydrates, 5.4 grams protein (2.3 grams from soy).
