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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Does not include cooling time. Ingredients:
1 cup graham cracker crumbs |
1 cup crushed roasted soybeans |
1/4 cup butter |
12 ounces cream cheese, softened |
12 ounces soft tofu, mashed |
1 cup sugar |
2 tablespoons all-purpose flour |
1 tablespoon lemon, rind of, finely shredded |
1 tablespoon lemon juice |
1 teaspoon vanilla |
2 eggs |
1 egg yolk |
1/4 cup milk |
Directions:
1. For crust combine graham cracker crumbs, crushed soy nuts and butter.
2. Press onto the bottom and about 2 inches up sides of an 8 or 9-inch springform pan.
3. Set aside.
4. For filling, in a large mixing bowl beat cream cheese, tofu, sugar, flour, lemon peel, lemon juice and vanilla until smooth.
5. Add eggs and egg yolk all at once.
6. Beat at low speed just until blended.
7. Stir in milk.
8. Pour filling into prepared crust.
9. Place on a pizza or other shallow baking pan.
10. Bake in a 375 degree oven for 45 to 50 minutes for the 8-inch pan, 35 to 40 minutes for the 9-inch pan or until center appear nearly set when shaken.
11. Cool in pan on a wire rack for 15 minutes.
12. Loosen the crust from sides of pan and cool 30 minutes more.
13. Remove the sides of the pan.
14. Cool cheesecake completely.
15. Cover and chill at least 4 hours before serving.
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