Tofu Cheesecake w/ Fresh Berry Topping
Source of Recipe
From Miavita
List of Ingredients
- - CRUST
20 - individual fat-free graham crackers (about 1 cup)
1 - egg white
2 teaspoons honey
- - FILLING
2 pounds or 2 blocks low-fat silken tofu (4 cups)
2 cup fat-free egg product
1/4 cup raisins
1/4 cup orange juice
3 tablespoons maple syrup
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1/2 teaspoon cinnamon
1 - vanilla bean, optional canola oil cooking spray
1 - recipe fruit topping
1/4 cup fat-free graham crackers, for garnish
- - FRUIT TOPPING
2 teaspoons cornstarch
2 tablespoons apple juice
8 ounces frozen berries
1/4 cup fruit sweetener
1 cup fresh berries (raspberries, blueberries or strawberries)
Recipe
1 To make topping: Dissolve cornstarch in apple juice.
2 Place frozen berries in a saucepan with sweetener and bring to a boil.
3 Add dissolved cornstarch and boil until thick, about 2 minutes. Remove from heat.
4 Stir fresh berries into thickened mixture.
5 To make cheesecake: Preheat oven to 350 degrees F.
6 Spray a 9" round cake pan and line the bottom with a piece of parchment or wax paper cut to it.
7 In a food processor fitted with a metal blade, process graham crackers to make fine crumbs.
8 Add egg white and honey and process until dough begins to come together to make a ball.
9 Press dough into bottom of prepared cake pan. Wipe out processor work bowl.
10 Place tofu, egg whites, raisins, orange juice, maple syrup, orange zest, vanilla and orange extracts and cinnamon into work bowl and process for about 2 minutes.
11 If using vanilla bean, split it lengthwise with a sharp knife and scrape the seeds into the tofu mixture. Process for 1 more minute.
12 Pour batter over the crust and bake in preheated oven until cheesecake is slightly firm to the touch, about 1 hour. Cool and then chill.
13 Press graham cracker crumbs into the side of the cooled cake. Spoon fruit topping over the top. Chill until ready to serve.
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