Recipe
Dessert
Silken Tofu Cheesecake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. graham cracker crumbs (4 squares) | ||
| 1 (10.5 oz) pkg silken tofu | ||
| ¾ c. liquid egg substitute | ||
| ½ c. sugar | ||
| 1 tbsp. lemon juice | ||
| 1 tsp. vanilla extract | ||
| 1 c. nonfat ricotta cheese |
Directions
- Preheat oven to 325 degrees. Spray an 8-inch springform pan or 8-inch pie pan with vegetable oil spray.
- Evenly spread graham cracker crumbs on bottom of pan.
- Drain tofu well. Put it into a blender container along with egg substitute, sugar, lemon juice, vanilla and nonfat ricotta cheese. Blend until smooth, scraping down sides as necessary.
- Pour mixture into prepared pan. Bake at 325 degrees for 35 to 40 minutes. Remove from the oven. Cool 15 minutes at room temperature. Refrigerate.
- Decorate with favorite fresh fruits, if desired. Cut into 8 wedges to serve.
Nutrition facts
Servings
117 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 10mg
- Sodium: 90mg
- Total Carbohydrates: 18g
- Protein: 9g
Recipe Source:
Iowa Soybean Promotion Board.