If I bake one of these to dinner party with my host family, will it scare them?
16oz silken tofu
1/3 cup sugar
1/2 teaspoon salt
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon almond extract
2 tablespoons cornstarch
2 tablespoons soymilk
Prep a 9 inch springform pan by spraying the bottom and sides with nonstick oil spray.
Tip digestive cookies crumb into the prepped springform pan and press it evenly on the bottom.
Bake the crust for 5 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.
Blend all the filling ingredients in a food processor (or blender) for about 30 seconds, or until smooth.
Pour filling into the springform pan over the cooled crust.
Bake for about 30 minutes or until the top of the cheesecake is lightly browned.
Remove the cheesecake from the oven and allow it to cool.
Place the cooled cheesecake in the refrigerator for at least 2 hours until it is thoroughly chilled and firm.
To serve, take a long knife and heat the blade in hot hot water.
Slide the blade of the knife along the edge of the cooled cheesecake to ensure that it will separate from the pan.
Release the springform ring, slice, sprinkle with slivered almonds if desired and serve cold.
2 cups Silken Tofu, drained well
1/2 lb Cream Cheese, softened at room temperature
1 c. Sugar
2 Large Eggs, beaten
1/2 c. Fat free or Low Fat Yogurt
1/2 tsp Vanilla Extract
1 tsp Lemon Juice
1/4 c. Cornstarch
Ingredients (makes 1-8" Cheesecake, about 8 servings):
10 Vanilla Cream Sandwich Cookies
2 Tbsp Butter
Preheat the oven to 350F.
Crush vanilla cookies well. (You could do this by using food processor or placing cookies in a Ziploc bag and crushing them with small pot or frying pan.)
In a mixing bowl, add crushed cookies and melted butter, mix them together. The mixture will start to crumble and come together. Press the mixture on the bottom of 8” non-stick springform cake pan. Bake at 350F for few minutes until they are golden brown. Let it cool at room temperature. Reduce the oven temperature to 325F.
In a large bowl, whisk tofu and cream cheese together. Add sugar, eggs and mix until they are well blended. Add yogurt, vanilla extract, lemon juice and continue to mix well. Add cornstarch and mix until the batter becomes smooth.
Pour the batter into the prepared pan. Bake at 325F for approximately 50 minutes or until the center of the cake is set. You can check this by inserting a toothpick in the middle of the cake. If the toothpick comes out clean, it’s done.
Let it cool at room temperature for a couple of hours. Then refrigerate overnight.