Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Monday, 4-May-2009 11:58 Email | Share | Bookmark
Low-fat Lemon Tofu Cheesecake

 
 
 



Low-Fat Lemon Tofu Cheesecake


Digestive cookies, smashed within an inch of their lives

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 (I'm using skimmed milk)

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.







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