Thin Crust Lactovegetarian Cheesecake

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

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.
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