jacobi - creamiest tofu cheesecake

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Creamiest Tofu Cheesecake in the World ~ Jacobi

 

Recipe By :Natural Kitchen by Dana Jacobi

Serving Size : 8 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CRUST:

1 cup graham cracker crumbs

1/2 cup finely ground almonds

1/4 cup unrefined sugar crystals or sugar

2 eggs

4 tablespoons unsalted butter or margarine -- melted or Spectrum

Spread

FILLING:

16 ounces silken tofu

16 ounces tofu cream cheese

3/4 cup sugar

4 teaspoons grated lemon zest

2 tablespoons fresh lemon juice

1/2 teaspoon vanilla extract

2 tablespoons arrowroot powder

 

1. Preheat the oven to 350 degrees.

 

2. For the crust, in a bowl, combine the graham cracker crumbs with the ground

almonds and sweetener. With a fork, blend the butter, spread or margarine into

the mixture until it clings together when you press a teaspoon of it between

your fingers. Turn the mixture into a 8-inch springform pan. With your fingers

or the back of a soup spoon, spread and pat the crust until it covers the bottom

of the pan. Keep working the crust up the sides of the pan to a height of about

1 inch, leaving it thicker around the bottom edge, where the sides and bottom of

the pan meet. Make sure the crust is thinner around the top edge. Bake the crust

8 minutes. Set aside to cool slightly.

 

2. For the filling, puree the tofu in a food processor. Add the cream cheese and

process to blend. Add the sugar and eggs and process to incorporate them

completely. Blend in the lemon juice and vanilla. Finally, blend in the

arrowroot.

 

3. Pour the filling into the prepared crust, filling it to within 1/2-inch of

the top. Bake in the center of the oven fro 60 minutes. The cake will be golden

on top, slightly browned around the edges, and still puffed and jiggling in the

center. Turn off the heat BUT LEAVE THE CAKE sitting in the oven for 60 minutes.

(It is ok to peek quickly once or twice.) The warm cake will still be just soft

to the touch in the center. Set the cake on a rack and let cool to room

temperature. Cover the cake lightly with foil and refrigerate 24 hours before

serving.

 

Notes: The cake will taste delicious once it is chilled through, but only

reaches full creaminess after being refrigerated 8 hours, or overnight.

 

Spectrum Spread is a non-hydrogenated canola oil product made by Spectrum

Naturals, Inc.

 

Recipe from The Natural Kitchen; SOY, Prima Publishing, 1996

 

 

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Per Serving (excluding unknown items): 343 Calories; 12g Fat (31.0% calories

from fat); 11g Protein; 49g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol;

119mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat;

2 1/2 Other Carbohydrates.

 

NOTES : One-8-inch cakes, serves 8

 

Nutr. Assoc. : 0 0 2030 1440 0 1553 0 5678 5291 0 0 0 0 0

 

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