Directions:
- Preheat oven to 300°F.
- Combine the ground nuts, crumbs and coffee in a bowl, press into a greased 10” spring-form which has the bottom lined with parchment.
- Bake 15 minutes, set aside.
- Purée the cheeses and tofu until smooth. Add the drained yogurt and remaining ingredients. Continue puréeing until smooth and thick.
- Pour over crust.
- Bake 15 minutes.
- Place a bowl of boiling water in oven below cheesecake and reduce the oven temperature to 200°F.
- Bake 1 1/2 hours longer, until set.
- Let cheesecake cool 1 hour inside oven, then refrigerate to chill completely before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.93 Kcal (385 kJ) | ||
| Calories from fat | 49.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.46g | 8% | |
|---|---|---|---|
| Cholesterol | 10.72mg | 4% | |
| Sodium | 117.11mg | 5% | |
| Potassium | 66.94mg | 1% | |
| Total Carbs | 4.19g | 1% | |
| Sugars | 2.09g | 8% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 5.35g | 11% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.4mg | 2% | |
| Calcium | 95.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 125.53 Kcal (526 kJ) | ||
| Calories from fat | 67.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.46g | 8% | |
|---|---|---|---|
| Cholesterol | 14.64mg | 4% | |
| Sodium | 159.93mg | 5% | |
| Potassium | 91.41mg | 1% | |
| Total Carbs | 5.72g | 1% | |
| Sugars | 2.85g | 8% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 7.31g | 11% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.6mg | 2% | |
| Calcium | 130mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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