Best Tofu Cheesecake - Extra Creamy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Adapted from gastronome's tofu cheesecake. This - bar none - is an awesome lower fat cheesecake made with neufchatel cheese and silken tofu. You seriously -cannot- tell there is tofu in here, and we are PICKY about our cheesecakes. For even lower fat/calories, do an 8 oz. package of fat free cream cheese, 8 oz. neufchatel cheese, and 14 oz. silken tofu, and use all splenda. You can also make the crust with 1/2 c. fat free graham crackers or crushed teddy grahams, no flour, and less marg, to make a thin layer of crust. Still fantastically good! Ingredients:
16 oz. neufchatel cream cheese |
14 oz. silken tofu |
1/2 c. sugar |
1/2 c. splenda granular |
2 eggs |
1 tsp. vanilla |
2 tbsp. orange juice |
1 tsp. orange zest (pref . fresh) |
2 tbsp. corn starch |
1/4 c. graham cracker crumbs |
5 tbsp. country crock |
1/4 c. splenda granular |
1/4 c. flour |
Directions:
1. Preheat over to 350.
2. Mix the graham crumbs, flour, splenda. Melt the marg., and mix it all together.
3. Press into bottom of 7-inch regular or springform pan.
4. Bake for 7-10 minutes in oven; remove to cool before adding cheesecake mixture.
5. Puree cheese, tofu, sugar, splenda and cornstarch in food processor (or mash together cheeses and tofu with fork till soft then blend together with electric mixer till lumps disappear, then separately in a small bowl whisk together sugar and splenda, and starch and gradually beat in to cheese/tofu).
6. Add eggs, vanilla, and orange juice and zest and process/beat in till well incorporated.
7. Pour mixture into/on top of crust, filling pan to within 1/2 inch of the top. Bake in for 50 to 60 minutes. The cake will be lightly browned around the edges, and should jiggle slightly in the center.
8. Turn off the heat but leave the cake sitting in the oven for another 40-60. The top of the warm cake should be lightly golden-browned and just soft to the touch in the center.
9. Set the cake on a rack and let it cool to room temperature.
10. Cover the cake with foil and refrigerate in the pan overnight before serving.
11. Or, (I've tried this) if in a rush: you can wrap in foil and put it in refrigerator for 30 min or so then transfer it to freezer for about 2 hours. It's fine.
12. I sized the servings generously to 6; you could portion it out to 8 and save some calories.
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