Lime-Ginger Tofu Cheesecake (Nondairy) |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 12 |
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This was an entry for a contest that didn't turn out well. Any suggestions for improvement would be welcome. Cook time does not include cooling and refrigeration time. Ingredients:
12 graham crackers (to make 2 cups of crumbs) |
1 cup unsweetened desiccated coconut |
1/4 cup sugar |
3 tablespoons vegan margarine, melted |
16 ounces silken tofu, firm |
2 limes |
8 ounces soy cream cheese (tofutti brand) |
1/2 cup honey |
1 egg |
1 tablespoon fresh ginger, minced |
1/2 cup crushed pineapple, drained |
Directions:
1. Drain tofu and place between several layers of paper towels on large plate. Place a heavy pan or plate on top and let sit for about 30 minutes.
2. Preheat oven to 350°F Coat a 9-inch spring form pan with nonstick cooking spray.
3. In a blender, add graham crackers, coconut and sugar and pulse until crackers are reduced to crumbs. Put crumb mixture into a bowl and with fingers, mix in melted margarine until incorporated completely. Put crumbs into prepared spring form pan and press firmly over bottom and part way up sides . Set aside.
4. Zest one of the limes and juice both limes and place in the blender. Crumble drained tofu into blender and add remaining filling ingredients. Pulse a few times and then turn on puree speed and blend until smooth and creamy.
5. Pour into prepared crust and bake for 45-60 minutes, or until small cracks start to form around edges. Do not overbake.
6. Remove from oven and cool on a wire rack for 30 minutes. Remove sides of pan and let cool completely. Cover and refrigerate for 2 hours.
7. Serve with nondairy whipped topping or peeled and sliced Kiwi fruit or strawberries.
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