Slow Cooker Tofu Lemon-Lime Cheesecake with Gingersnap Crust

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Slow Cooker Tofu Lemon-Lime Cheesecake with Gingersnap Crust

Crust:

1 1/2 cup gingersnap crumbs

1/4 cup non-hydrogenated margarine, melted

Filling:

12 ounces silken tofu

8 ounces tofu cream cheese

3/4 cup sugar

Juice and chopped zest of 1 lemon

Juice and chopped zest of 1 lime

2 tablespoons cornstarch

Topping:

1/2 cup toasted sliced almonds

 

 

 

1. Combine the crumbs and margarine in a bowl, stirring with a fork to

moisten. Pat the crumb mixture into the bottom and up the sides of a

lightly oiled 7-inch spring form pan.

 

2. Using a blender, food processor, or hand mixer, blend the tofu,

cream cheese, and sugar until smooth and creamy. Blend in the lemon

and lime juice and zest, the vanilla, and the cornstarch until well

combined. Pour the mixture evenly into the prepared crust. Cover with

aluminum foil, making several holes in foil for steam to escape.

 

4. Place a trivet or small heatproof bowl in the bottom of a 6-quart

slow cooker. Pour about a half inch of boiling water into the bottom

of the cooker. Place the foil-covered spring form pan on top of the

trivet. Cover and cook on high for 2 1/2 to 3 hours. Take the pan

out of the cooker, remove the foil, and let it stand until cool. Once

cool, cover and refrigerate for several hours or overnight. Chill

completely before removing from pan.

 

5. To serve, remove the sides of the pan, using a knife to loosen it

if necessary. Spread the top of the cheesecake with the toasted

almonds.

 

Serves 8

 

Source: Fresh from the Vegetarian Slow Cooker by Robin Robertson

Formatted by Chupa Babi in MC: 12.30.06

 

 

The light crisp taste of citrus blended into the creamy filling makes

this an ideal finale after a spicy meal. If you don’t have a rack or

trivet that fits inside the cooker, invert a small bowl to keep the

cheesecake pan off the bottom of the cooker.

 

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