nutritional information

Per Serving:

  • Calories: 208
  • Protein: 7 g
  • Total Fat: 10 g
  • Saturated Fat: 4 g
  • Carbohydrates: 22 g
  • Cholesterol: 76 mg
  • Sodium: 199 mg
  • Fiber: 1 g

Italian ‘Cheesecake’

Italian ‘Cheesecake’

Serves 10

Preheat oven to 350ûF. Grease an 8-inch springform pan with cooking spray. Make crust: In medium bowl, combine cracker crumbs, almonds, sugar and margarine. Mix with fork until blended. Sprinkle mixture over bottom of prepared pan and press evenly over bottom and partially up sides of pan. In food processor, combine tofu, cream cheese, sour [...]
Crust
  • 1 cup graham cracker crumbs
  • ¼ cup finely chopped blanched almonds
  • 3 Tbs. sugar
  • 2 Tbs. soy margarine or butter
  • 1 ½ cups silken tofu (12 oz.)
  • 8 oz. soy cream cheese
  • ¾ cup soy sour cream
  • 3 large eggs
  • ⅓ cup sugar
  • 2 tsp. grated lemon peel
  • Fresh fruit for topping (optional)
  1. Preheat oven to 350ûF. Grease an 8-inch springform pan with cooking spray.
  2. Make crust: In medium bowl, combine cracker crumbs, almonds, sugar and margarine. Mix with fork until blended. Sprinkle mixture over bottom of prepared pan and press evenly over bottom and partially up sides of pan.
  3. In food processor, combine tofu, cream cheese, sour cream, eggs, sugar and lemon peel. Process until just blended. Pour filling into prepared pan.
  4. Bake 20 minutes. Reduce heat to 325ûF and bake 20 to 25 minutes more, until cake is almost set in center. Turn off oven. Leave cake in oven, with door open, 20 minutes. Let cool completely on wire rack.
  5. Cover cake and chill until set, at least 8 hours or overnight. Serve with fresh fruit topping if desired.
February 2001

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comments

it looks good im doing a cooking proget on it in lang arts and i have to cook it. i hope it looks as good as it taste

jada - 2010-12-05 16:10:56

I think that is was a really good desert and that they should have more like those!(:

Christine Edwards - 2011-04-23 19:11:24