Tropical Tofu Cheesecake

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

1 (12.3-ounce) package reduced-fat firm silken tofu

1 1/3 cups graham cracker crumbs

2 tablespoons brown sugar

3 tablespoons butter, melted

1 cup 2% reduced-fat cottage cheese

1 (8-ounce) package fat-free cream cheese

1 1/2 cups sugar, divided

1/3 cup all-purpose flour

1 (15-ounce) can cream of coconut

1 teaspoon vanilla extract

2 large eggs

1 egg white

1 (15 1/4-ounce) can unsweetened crushed pineapple

1 1/4 cups low-fat sour cream

1/2 cup flaked coconut, toasted

Directions:

1. Drain tofu on several layers of paper towels 45 minutes.
2. Stir together cracker crumbs, brown sugar, and butter; press into bottom and 1 inch up sides of a lightly greased 9-inch springform pan.
3. Bake crust at 350° for 8 minutes. Cool on a wire rack.
4. Process cheeses and tofu in a food processor until smooth, stopping to scrape down sides. Add 1 cup sugar, flour, and next 4 ingredients; process until smooth, stopping to scrape down sides. Pour into prepared crust.
5. Bake at 325° for 1 hour and 20 minutes or until almost set. Cool cheesecake on a wire rack.
6. Drain pineapple, and pat dry with paper towels. Sprinkle over cheesecake. Stir together remaining 1/2 cup sugar and sour cream; spread over pineapple.
7. Bake at 325° for 8 minutes. Sprinkle with coconut; cool on a wire rack. Cover and chill 8 hours.
8. NOTE: For testing purposes only, we used Mori-Nu Tofu.
9. *1 (8-ounce) package reduced-fat cream cheese and 1 (3-ounce) package cream cheese may be substituted for tofu.

By RecipeOfHealth.com