Lemon Tofu Cheesecake

SERVES

1

DIFFICULTY

Medium

TIME

1 Hour

This creamy, zesty lemon cheesecake gets a protein boost thank to the addition of silken tofu. Top with a berry coulis depending on what you prefer.

DessertTofuVegetarian

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SERVINGS

1

250

g

Frozen Berries, Thawed

70

g

Pecans, Finely Chopped

95

g

Soy Margarine, Melted

4560

g

Silken Tofu

450

g

Low-Fat Cream Cheese

150

g

Granulated Sugar

50

g

All-Purpose Flour

1

Zest of a Lemon

1

tbsp

Vanilla

3

Eggs

3

Egg Whites

Chopped Pecans

30

g

Caster Sugar

1

tbsp

Cornflour

2

tbsp

Water

AMOUNT PER SERVINGS

Calories 310kcal

Fat 20g

Carbs 27g

Fiber 1g

Sugar 15g

Protein 8g

Method

Combine biscuits, pecans and margarine; mix well.

Press mixture into bottom of 9-inch springform pan. Bake at 190°C for about 8 minutes or until golden brown. Cool on a wire rack.

In a mixing bowl, beat the silken tofu until smooth. Add cream cheese, sugar, flour, lemon peel and vanilla; mix until completely blended.

Beat in eggs and whites, one at a time until mixture is smooth. Pour filling over the crust.

Bake at 120°C for 60-80 minutes or until filling is set and edges of top are lightly browned. Pour some boiling water in another baking tray and put it on the bottom shelf of the oven to create some steam whilst baking the cheesecake.

Cool on a wire rack and refrigerate overnight to cool completely. Whilst the cheesecake is cooling, its time to make your berry coulis. Combine mixed frozen berries, caster sugar, cornflour and water well. Once combined, heat for 5 mins on low to medium heat.