Strawberry Tofu Cheesecake

By pattie_d

Ingredients

• For the crust:
• 1 cup graham cracker crumbs
• 1 cup vanilla wafer crumbs
• 1/4 c butter; melted
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• For the filling:
• 16 ounces silken tofu, cubed
• 8 ounces low fat cream cheese, softened
• 1/2 cup sugar
• 1 whole egg
• 2 egg whites
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon lemon juice, freshly squeezed
• 1 tablespoon lemon zest, freshly grated
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 3 tablespoons whole wheat flour
• 2 cups strawberries, pureed

Preparation

Step 1

Combine all ingredients for crust in a large bowl.

Press into bottom of 10 inch springform or cake pan and set aside.

Preheat oven to 350 degrees F.

Combine cream cheese and tofu in a large bowl. Beat in sugar and eggs.
Add vanilla, lemon juice, lemon zest, spices and flour. Blend well.
Add pureed strawberries and fold gently to combine.

Bake for about 1 1/2 hours or until toothpick inserted in center comes our clean.
Remove from oven and let stand 30 minutes.

Cover and refrigerate at least 6 hours before serving.
Enjoy!
Serves 12