Crust: 8 graham crackers, finely crushed 1 tablespoon canola oil Preheat oven to 325 degrees. Lightly spray 10 inch non-stick heavy gauge springform pan with cooking oil. Mix all crust ingredients together and press firmly into pan. Bake 4-5 minutes. Cool on rack
Filling: Two 12.3 packages Silken tofu 1/3 cup fresh lemon (or lime or orange) juice Grated rind from 2 lemons (or 4 limes or 1 orange) 4 organic egg whites 3 tablespoons cornstarch 2/3-3/4 cup granulated sugar, to taste
Raise oven temp to 350. Mix all ingredients together in blender at high speed until throughly combined. Do not use mixer, as recpie will not work using it. Slowly pour filling into cooled crust. Bake at 350 for 20-25 minutes. Pie will not set in the middle. Cool on rack and chill several hours or overnight. Carefully spread with fruit topping (optional) Chill until topping is set. Run a long thin knife around edge of pan and carefully remove sides. Serve chilled.
Summer fruit topping 2 cups fresh blueberries, pitted cherris, skinned/chopped apricots or peaches or raspberries 1/2 cup fresh lemon or orange juice 1/4 cup granulated sugar plus 2 tablespoons cornstarch stirred together
Bring fruit and juice to a boil in saucepan or microwave. Simmer 2-3 minutes. Berries should pop, other fruit should start to disintegrate. Remove from heat and stir in sugar/cornstarch mixture. Fruit should thicken as you stir without further cooking. Spread over cooled cheesecake and chill until cold.
*I used blueberries and raspberries and it was wonderful!* *I also didnt have a spring form 10 in pan so I used a regular 13x9 and adjusted accordingly.* *As for silken vs regular tofu... I dont know I am thinking that silken tofu makes it creamier!*
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Re: Question about the crust for Heather or anyone who's made it
