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Lemon: Lemon-Lime Tofu Cheesecake

Source of Recipe

Cooking Light


List of Ingredients

CRUST:
1 1/3 cups graham cracker crumbs
2 tablespoons brown sugar
1 tablespoon butter, melted

FILLING:
1 cup lowfat cottage cheese
5 ounces light cream cheese
1 package firm silken tofu, drained
1 cup sugar
1/3 cup flour
1/2 cup lemon curd
2 teaspoons grated lime rind
6 tablespoons fresh lime juice
2 large eggs
1 large egg white

TOPPING:
1 1/4 cups lowfat sour cream
1/2 cup sugar
1 teaspoon grated lemon rind
1/2 teaspoon vanilla
lemon and lime slices


Recipe

Preheat oven to 325ºF. TO PREPARE THE CRUST: Combine first 3 ingredients in a small bowl, tossing mixture well with a fork. Sprinkle mixture into the bottom of a 9-inch springform pan coated with cooking spray.

TO PREPARE THE FILLING: Place cheeses and tofu in a food processor, and process until mixture is smooth. Add 1 cup granulated sugar, flour, and next 5 ingredients (flour through egg white); process until smooth, scraping sides of processor bowl occasionally. Pour filling into prepared pan. Bake at 325 degrees F for 1 hour and 20 minutes or until almost set. Remove from oven.

TO PREPARE THE TOPPING: Place sour cream, 1/2 cup granulated sugar, lemon rind, and vanilla in a small bowl; stir well. Spread sour cream mixture over cheesecake, and bake an additional 8 minutes. Turn oven off, and partially open oven door; leave cheesecake in oven 30 minutes. Remove from oven. Cool 20 minutes on a wire rack; cover and chill 8 hours. Garnish with lemon and lime slices, if desired.