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Archive for December 3rd, 2007

cheesecake1.jpg

Many lactose intolerant folks will tell you that one of the desserts they miss the most is cheesecake. White, creamy, and delicious, who doesn’t love how cheesecake melts in your mouth. And the texture all over your tongue is one of our guilty pleasures on earth, no? Well, mourn no more, L.I. sufferers. This cheesecake will answer all of your prayers, and you’ll never have to worry about any dairy either. It goes beyond close to real cheesecake. I think this is even better than the real thing. You will never taste the soy.

Soy cheesecake

Crust:  1 1/2 cups of graham cracker crumbs

5 tablespoons melted margarine

Cheesecake: 1 1/2 cups Mori-Nu Silken Extra Firm Tofu (1 package)

12 ounces soy cream cheese

1/2 cup soy sour cream

3 large eggs

1/3 cup sugar

1 teaspoon vanilla

1 teaspoon grated lemon peel

fresh fruit or pureed fruit for topping (I used strawberries here, but this cheesecake stands on its own just fine)

Preheat the oven to 350 degrees F. Grease an 8″ springform pan with cooking spray. In a medium bowl, combine the graham cracker crumbs and the margarine until well blended. Press evenly over the bottom and partially up the sides of your pan.

In a food processor, combine the tofu, cream cheese, sour cream, eggs, vanilla, sugar, and lemon peel. Process until blended.

Pour into the pan, and bake for 20 minutes. Reduce the heat to 325 degrees and bake for 20-25 minutes more, until the cake is almost set in the center.

Turn off the oven, and leave the cake in the oven with the door open, for 20 minutes. Cool the cake completely on a wire rack. Cover the cake and chill until set, about 6 hours or overnight. Serves 8 – 10.

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