In a large bowl, using an electric mixer, beat together cream cheese, tofu, egg substitute, sweetener, vanilla, and almond extract until smooth and creamy.
In a small bowl, using an electric mixer, whip egg white substitute with cream of tartar until it forms stiff peaks.
Gently fold whipped egg whites into cream cheese mixture.
Coat a 8-inch square cake pan with cooking spray and pour in batter. Place cake pan into a baking pan and pour hot water into baking pan until it reaches halfway up the sides of the cake pan. Place in oven and bake for 30 minutes.