Creamy Lemon-Lime Tofu Cheesecake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
1 1/3 cups graham cracker crumbs (about 8 cookie sheets) |
2 tablespoons brown sugar |
1 tablespoon reduced-calorie stick margarine, melted |
cooking spray |
1 cup 2% low-fat cottage cheese |
2/3 cup tub-style light cream cheese (about 5 ounces) |
1 (12.3-ounce) package reduced-fat firm silken tofu, drained |
1 cup granulated sugar |
1/3 cup all-purpose flour |
1/2 cup bottled fat-free lemon curd (such as crosse & blackwell) |
2 teaspoons grated lime rind |
6 tablespoons fresh lime juice |
2 large eggs |
1 large egg white |
1 1/4 cups low-fat sour cream |
1/2 cup granulated sugar |
1 teaspoon grated lemon rind |
1/2 teaspoon vanilla extract |
lemon and lime slices (optional) |
Directions:
1. Preheat oven to 325°.
2. To prepare crust, combine first 3 ingredients in a small bowl, tossing mixture well with a fork. Sprinkle mixture into the bottom of a 9-inch springform pan coated with cooking spray.
3. To prepare filling, place cheeses and tofu in a food processor, and process until mixture is smooth. Add 1 cup granulated sugar, flour, and next 5 ingredients (flour through egg white); process until smooth, scraping sides of processor bowl occasionally. Pour filling into prepared pan. Bake at 325° for 1 hour and 20 minutes or until almost set. Remove from oven.
4. To prepare topping, place sour cream, 1/2 cup granulated sugar, lemon rind, and vanilla in a small bowl; stir well. Spread sour cream mixture over cheesecake, and bake an additional 8 minutes. Turn oven off, and partially open oven door; leave cheesecake in oven 30 minutes. Remove from oven. Cool 20 minutes on a wire rack; cover and chill 8 hours. Garnish with lemon and lime slices, if desired.
|
|