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The Creamiest Tofu Cheesecake In The World

A home-style The Creamiest Tofu Cheesecake In The World made with Crust, Graham Cracker Crumbs, Ground Almonds, Unrefined Sugar Crystals, and Eggs. Serves 8. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• Crust
• 1 cup
• 1/2 cup
• 1/4 cup
• 2
• 4 tbsp
• 16 oz
• 16 oz
• 3/4 cup
• 4 tsp
• 2 tbsp
• 1/2 tsp
• 2 tbsp

Method (preview)

1. 1

   The butter or margarine is to be melted. Spectrum Spread may be substituted

2. 2

   Preheat the oven to 350 degrees.

3. 3

   For the crust, in a bowl, combine the graham cracker crumbs with the ground almonds and sweetener.

4. 4

   With a fork, blend the butter, spread or margarine into the mixture until it clings together when you press a teaspoon of it between your fingers.

5. 5

   Turn the mixture into a 8-inch springform pan.

6. 6

   With your fingers or the back of a soup spoon, spread and pat the crust until it covers the bottom of the pan.

7. 7

   Keep working the crust up the sides of the pan to a height of about 1 inch, leaving it thicker around the bottom edge, where the sides and bottom of the pan meet.

8. 8

   Make sure the crust is thinner around the top edge.

9. 9

   Bake the crust 8 minutes.

10. 10

    Set aside to cool slightly.

11. 11

    For the filling, puree the tofu in a food processor.

12. 12

    Add the cream cheese and process to blend.

13. 13

    Add the sugar and eggs and process to incorporate them completely.

14. 14

    Blend in the lemon juice and vanilla.

15. 15

    Finally, blend in the arrowroot.

16. 16

    Pour the filling into the prepared crust, filling it to within 1/2-inch of the top.

17. 17

    Bake in the center of the oven for 60 minutes.

18. 18

    The cake will be golden on top, slightly browned around the edges, and still puffed and jiggling in the center.

19. 19

    Turn off the heat BUT LEAVE

20. 20

    Set the cake on a rack and let cool to room temperature.

21. 21

    Cover the cake lightly with foil and refrigerate 24 hours before serving.

22. 22

    Spectrum Spread is a non-hydrogenated canola oil product made by Spectrum Naturals, Inc.

23. 23

    The Natural Kitchen; SOY, Prima Publishing, 1996

24. 24

    REG 3 shared by Sherilyn Schamber and on MC List, 7/99