This is a tofu based cheesecake. Yes, you read right, tofu based, but it’s also as creamy as with cream cheese!
You can substitute the sweetener with regular sugar crystals, I was just trying to live a tad healthier hahaha You can also use other fruits or even pie filling as topping, or serve as is.
Ingredients
1 tsp. grated lemon peel
1 tsp. vanilla sugar
10 sachets of sweet and low sweeteners
2 tbsp. fresh lemon juice
5 squares of soft tofu and 2 eggs
Garnish:
fruit for topping or whipped cream
Crust:
2 tbsp. salted margarine
3/4 c. graham cracker crumbs
Method
- Using blender or food processor blend eggs and tofu until smooth. Pour into bowl.
- Stir in sweetener, lemon juice, vanilla sugar and lemon peel.
- Heat oven to 325 degrees.
- Melt butter and stir in crumbs. press into bottom and up sides of 9 inch pie plate. Fill with tofu mixture.
Bake 50-55 minutes. Cool. Chill 3 hours or longer.
Slice and Enjoy!
Thin Crust Lactovegetarian Cheesecake
Servings: 0
Ingredients
Cheesecake
- 1 tsp. grated lemon peel
- 1 tsp. vanilla sugar
- 10 sachets of sweet and low sweeteners
- 2 tbsp. fresh lemon juice
- 5 squares of soft tofu
- 2 eggs
Crust
- 2 tbsp. salted margarine/butter
- 3/4 c. graham cracker crumbs
- garnish: fruit for topping or whipped cream
Instructions
- Using blender or food processor blend eggs and tofu until smooth. Pour into bowl.
- Stir in sweetener, lemon juice, vanilla sugar and lemon peel.
- Heat oven to 325 degrees.
Crust
- Melt butter and stir in crumbs. press into bottom and up sides of 9 inch pie plate. Fill with tofu mixture.
- Bake 50-55 minutes. Cool. Chill 3 hours or longer.
