A bit heartier than a dairy cheesecake, but just as good,
especially when topped with berries or other fruit.
Preparation facts
Yield: 8 servings
Ingredients
2 cups (450g) silken tofu
1/3 cup (90mL) fresh lemon juice
1/4 cup (60mL) oil
1/4 cup (60g) margarine, melted
1 1/4 cup (250g) white sugar
1/2 tsp (3g) salt
1/4 cup (60mL) soy milk
Crumb crust for one cheesecake
Directions
Preheat oven to 350°F (176.6°C). Place all ingredients in a
blender or food processor and blend until very creamy. This may take awhile (add liquid at end
only if needed to blend tofu). Pour into partially baked and cooled crust and bake for
30–40 minutes or until the cake is firm to a light touch in the middle. This may take
longer than 40 minutes, depending on the kind of tofu used. If, at the end of 40 minutes the
center is still fairly liquid, turn the oven heat down to 325°F (162.7°C) and cook
for another 10 minutes. The cake will solidify as it cools. Chill well and top with berries or
sliced fruit.
Makes 8 servings.
Nutrition facts
Serving Size 1 serving
Calories 414
Calories from Fat 186 (45%)
% Daily Value*
32%Total Fat 21g
23%Saturated
Fat 4.6g
Polyunsaturated Fat 4.5g
Monounsaturated Fat 10.9g
2%Cholesterol 6mg
17%Sodium 414mg
4%Potassium 139mg
18%Total
Carbohydrate 53g
3%Dietary
Fiber 0.6g
Sugars 43g
Sugar Alcohols 0g
12%Protein 6g