Veg m & p - Soy Good Lemon Cheesecake

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* Exported from MasterCook *

 

Soy Good Lemon Cheesecake

 

Recipe By :Robin Robertson

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

Crust:

1 1/2 cups graham cracker crumbs

1/4 cup corn oil

Filling:

1 pound firm silken tofu -- crumbled, at room temperature

1 package regular or tofu cream cheese -- (8-ounce) at room

temperature

1 cup sugar or a natural sweetener

Grated zest and juice of 2 lemons

1 teaspoon pure vanilla extract

 

This creamy, fresh-tasting " cheese " cake is a lemon-lover's dream and a great

way to enjoy heart-healthy tofu. The cake's refreshingly light flavor makes it a

good dessert choice even after a heavy meal. For an elegant touch, garnish the

cake with candied violets and lemon zest.

 

Preheat the oven to 350 degrees F. Lightly oil a 9-inch springform pan.

 

Make the crust: Place the crumbs in the bottom of the prepared pan, add the corn

oil, and toss with a fork until blended. Press the crumb mixture evenly against

the bottom and partway up the sides of the pan. Bake for 5 minutes. Set aside to

cool. Leave the oven on.

 

Make the filling: Put the tofu in a food processor and process until smooth. Add

the cream cheese, sugar, half the lemon zest, the lemon juice, and vanilla and

process until smooth (reserve the remaining zest for garnish). Pour the filling

into the prepared crust.

 

Bake until the filling is firm, about 40 minutes. Turn the oven off and leave

the cake in it for 45 minutes to 1 hour.

 

Remove the cheesecake from the oven and allow to cool to room temperature.

Refrigerate for at least several hours, or overnight, before serving.

 

To serve, remove the sides of the springform pan and cut the cake into slices.

Garnish with the reserved lemon zest.

 

Makes one 9-inch cake; serves 8

 

 

 

Source:

" The Vegetarian Meat & Potatoes Cookbook "

Copyright:

" 2002 Robin Robertson "

 

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Per Serving (excluding unknown items): 162 Calories; 10g Fat (54.8% calories

from fat); 5g Protein; 13g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

116mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0