Hi Everyone- I made a tofu cheesecake last night. I hadn't had cheesecake since I was diagnosed 6 years ago. I topped it with some fresh strawberries and a little bit of chocolate sauce. The recipe is from "The Whole Soy Cookbook" by Patricia Greenberg.
1 1/2 pounds silken tofu 1 cup sugar 12 oz. soy cream cheese 1 tablespoon vanilla extract Graham Cracker Pie Crust (store bought or homemade) 1 cup fresh berries, any kind (to put on top) **MAKES 2 9-INCH CHEESECAKES**
1. Have all ingredients at room temp. Preheat oven to 325 F. 2.In a food processor or blender, puree the tofu till smooth. Add the sugar, soy cream cheese, and vanilla, processing until smooth. 3. Pour the tofu mixture into your prepared pie crust and bake for 50 minutes, until slightly browned. 4.Turn oven off, leaving the cake in the oven for an hour. Remove and cool to room temp. 5.Refridgerate the cheesecake overnight. Serve slightly chilled with fresh berries.
I hope you all enjoy this. Make sure to divide the recipe in half if you are only going to make one cheesecake.