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.