Lemon Tofu Cheesecake
Yes, tofu! You’ll be surprised how decadent this cheesecake tastes but without the 30 or more grams of fat that’s pumped into most restaurant versions. (pictured with Lemon Tofu Cheesecake, Caesar Salad, Herbed Sweet Potato Fries, and Baked Coconut Shrimp with Apricot Dipping Sauce)
Crust
2 cups (500 mL) graham cracker crumbs
1/4 cup (60 mL) pure maple syrup
1/2 tsp (2 mL) almond extract
Filling
1 package silken tofu
1/2 cup (125 mL) sugar
2 Tbsp (30 mL) reduced-fat sour cream
2 Tbsp (30 mL) reduced-fat cream cheese
1/2 tsp (2 mL) salt
3 Tbsp (45 mL) lemon juice
2 tsp (10 mL) lemon zest
1/2 tsp (2 mL) almond extract
2 Tbsp (30 mL) cornstarch
2 Tbsp (30 mL) milk or soymilk
1/4 cup (60 mL) slivered almonds (optional)
Crust: Preheat oven to 350 F (180 C). In medium bowl, combine graham cracker crumbs, maple syrup, and almond extract; mix until graham cracker crumbs are moistened. Grease 9 in (23 cm) springform pan. Spread crumb mixture evenly in pan. Bake crust for about 5 minutes, remove from oven, and set aside.
Filling: Blend tofu, sugar, sour cream, cream cheese, salt, lemon juice, zest, almond extract, cornstarch, and milk in food processor or mixer for about 30 seconds, or until smooth. Pour filling into pan over cooled crust.
Bake for 30 to 40 minutes or until top of cheesecake is lightly browned. Chill cake in refrigerator for at least 2 hours before serving. Serve topped with slivered almonds. Makes 8 servings.
Each serving contains: 235 calories; 6 g protein; 7 g total fat (1 g sat., 0 g trans fat); 37 g carbohydrates; 3 g fibre; 280 mg sodium
source: "Organic Steak Night In", alive #322, August 2009
Lemon Tofu Cheesecake
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
