Best Tofu Cheesecake - Extra Creamy Recipe

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Looking for an easy best tofu cheesecake - extra creamy recipe? Learn how to make best tofu cheesecake - extra creamy using healthy ingredients.


Submitted by runswithdonuts

Makes 6 servings



Adapted from gastronome's tofu cheesecake. This - bar none - is an awesome lower fat cheesecake made with neufchatel cheese and silken tofu. You seriously -cannot- tell there is tofu in here, and we are PICKY about our cheesecakes. For even lower fat/calories, do an 8 oz. package of fat free cream cheese, 8 oz. neufchatel cheese, and 14 oz. silken tofu, and use all splenda. You can also make the crust with 1/2 c. fat free graham crackers or crushed teddy grahams, no flour, and less marg, to make a thin layer of crust. Still fantastically good!

Recipe Ingredients for best tofu cheesecake - extra creamy

16 oz. neufchatel cream cheese
14 oz. silken tofu
1/2 c. sugar
1/2 c. splenda granular
2 eggs
1 tsp. vanilla
2 tbsp. orange juice
1 tsp. orange zest (pref . fresh)
2 tbsp. corn starch
1/4 c. graham cracker crumbs
5 tbsp. country crock
1/4 c. splenda granular
1/4 c. flour

Recipe Directions for best tofu cheesecake - extra creamy

  1. Preheat over to 350.

  2. Mix the graham crumbs, flour, splenda. Melt the marg., and mix it all together.

  3. Press into bottom of 7-inch regular or springform pan.

  4. Bake for 7-10 minutes in oven; remove to cool before adding cheesecake mixture.

  5. Puree cheese, tofu, sugar, splenda and cornstarch in food processor (or mash together cheeses and tofu with fork till soft then blend together with electric mixer till lumps disappear, then separately in a small bowl whisk together sugar and splenda, and starch and gradually beat in to cheese/tofu).

  6. Add eggs, vanilla, and orange juice and zest and process/beat in till well incorporated.

  7. Pour mixture into/on top of crust, filling pan to within 1/2 inch of the top. Bake in for 50 to 60 minutes. The cake will be lightly browned around the edges, and should jiggle slightly in the center.

  8. Turn off the heat but leave the cake sitting in the oven for another 40-60. The top of the warm cake should be lightly golden-browned and just soft to the touch in the center.

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

  10. Cover the cake with foil and refrigerate in the pan overnight before serving.

  11. Or, (I've tried this) if in a rush: you can wrap in foil and put it in refrigerator for 30 min or so then transfer it to freezer for about 2 hours. It's fine.

  12. I sized the servings generously to 6; you could portion it out to 8 and save some calories.

Categories

Dessert

Nutrition Facts
Serving Size 206.5g
Amount Per Serving
Calories
416
Calories from Fat
230
% Daily Value*
Total Fat
25.5g
39%
Saturated Fat
13.1g
66%
Trans Fat
0.0g
Cholesterol
119mg
40%
Sodium
448mg
19%
Potassium
252mg
7%
Total Carbohydrates
31.7g
11%
Dietary Fiber
0.4g
2%
Sugars
18.8g
Protein
14.7g
Vitamin A 27% Vitamin C 5%
Calcium 17% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D
    Bad points
  • High in saturated fat
  • High in sugar
  • Contains alcohol
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