Lemon Tofu Cheesecake


Crumb Crust
  • 1 cup Vanilla wafer crumbs
  • 2 Tbsp Pecans, finely chopped
  • 2 Tbsp Soy margarine, melted
  • 1 pound Silken tofu
  • 1 pound Lowfat cream cheese
  • ¾ cup Granulated sugar
  • ¼ cup All-purpose flour
  • 1 Tbsp Grated lemon peel
  • 1 Tbsp Vanilla
  • 3 Eggs
  • 3 Egg whites
  • Chopped pecans – optional
  • Frozen berries – thawed


Combine vanilla wafer crumbs, pecans and margarine; mix well. Press mixture into bottom of 9-inch springform pan. Bake at 375⁰F about 8 minutes or until golden brown. Cool on wire rack.

In mixer bowl, beat tofu until smooth. Add cream cheese, sugar, flour, lemon peel and vanilla; mix until completely blended.

Beat in eggs and whites, one at a time; mix well. Pour filling over crust. Bake at 375⁰F 50 to 60 minutes or until filling is set and edges of top are lightly browned. Cool on wire rack and refrigerate overnight to cool completely. Remove ring and press chopped pecans into sides of cheesecake, if desired. Cut, dipping knife blade into hot water between each slice. Serve berries over each portion

This entry was posted in Healthy Living, Minnesota Farmers Feed US, Minnesota Soybean Research and Promotion Council, Recipe of the Month. Bookmark the permalink.

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