Creamy Lemon-Lime Tofu Cheesecake Recipe

Name: Creamy Lemon-Lime Tofu Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 1/3 cups graham cracker crumbs (about 8 cookie sheets); 2 tablespoons brown sugar; 1 tablespoon reduced-calorie stick margarine, melted; Cooking spray; Filling:; 1 cup 2% low-fat cottage cheese; 2/3 cup tub-style light cream cheese (about 5 ounces); 1 (12.3-ounce) package reduced-fat firm silken tofu, drained; 1 cup granulated sugar; 1/3 cup all-purpose flour; 1/2 cup bottled fat-free lemon curd (such as Crosse & Blackwell); 2 teaspoons grated lime rind; 6 tablespoons fresh lime juice; 2 large eggs; 1 large egg white; Topping:; 1 1/4 cups low-fat sour cream; 1/2 cup granulated sugar; 1 teaspoon grated lemon rind; 1/2 teaspoon vanilla extract; Lemon and lime slices (optional)

Servings: persons

Crust:
1 1/3 cups graham cracker crumbs (about 8 cookie sheets)
2 tablespoons brown sugar
1 tablespoon reduced-calorie stick margarine, melted
Cooking spray
Filling:
1 cup 2% low-fat cottage cheese
2/3 cup tub-style light cream cheese (about 5 ounces)
1 (12.3-ounce) package reduced-fat firm silken tofu, drained
1 cup granulated sugar
1/3 cup all-purpose flour
1/2 cup bottled fat-free lemon curd (such as Crosse & Blackwell)
2 teaspoons grated lime rind
6 tablespoons fresh lime juice
2 large eggs
1 large egg white
Topping:
1 1/4 cups low-fat sour cream
1/2 cup granulated sugar
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
Lemon and lime slices (optional)

1
Preheat oven to 325u00b0.
2
To prepare crust, combine first 3 ingredients in a small bowl, tossing mixture well with a fork. Sprinkle mixture into the bottom of a 9-inch springform pan coated with cooking spray.
3
To prepare filling, place cheeses and tofu in a food processor, and process until mixture is smooth. Add 1 cup granulated sugar, flour, and next 5 ingredients (flour through egg white); process until smooth, scraping sides of processor bowl occasionally. Pour filling into prepared pan. Bake at 325u00b0 for 1 hour and 20 minutes or until almost set. Remove from oven.
4
To prepare topping, place sour cream, 1/2 cup granulated sugar, lemon rind, and vanilla in a small bowl; stir well. Spread sour cream mixture over cheesecake, and bake an additional 8 minutes. Turn oven off, and partially open oven door; leave cheesecake in oven 30 minutes. Remove from oven. Cool 20 minutes on a wire rack; cover and chill 8 hours. Garnish with lemon and lime slices, if desired.

1006

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Crust:, 1 1/3 cups graham cracker crumbs (about 8 cookie sheets), 2 tablespoons brown sugar, 1 tablespoon reduced-calorie stick margarine, melted, and more.

Yes, Creamy Lemon-Lime Tofu Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Creamy Lemon-Lime Tofu Cheesecake

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