-
1
1.
-
2
Preheat oven to 325F.
-
3
Coat 9-inch springform pan with cooking spray.
-
4
Wrap outside of pan with double thickness of foil.
-
5
Place kitchen towel in roasting pan.
-
6
2.
-
7
To make Crust: Place cookies in food processor, and pulse until fine crumbs form.
-
8
Add butter, and pulse until crumbs are moistened.
-
9
Press over bottom and 1/2 inch up sides of springform pan.
-
10
Bake 10 minutes, or until firm.
-
11
Cool.
-
12
3.
-
13
To make Filling: Puree tofu in food processor 3 minutes, or until smooth.
-
14
Add cream cheese, sugar, 1 Tbs.
-
15
lemon juice, cornstarch, lemon zest, and vanilla, and process until blended.
-
16
Add eggs, and pulse until mixed in.
-
17
Pour into crust.
-
18
4.
-
19
Warm fruit spread with remaining 2 Tbs.
-
20
lemon juice in small saucepan over low heat until smooth.
-
21
Strain into bowl to remove seeds, then transfer to resealable plastic bag.
-
22
Cut small hole in one corner of bag.
-
23
Pipe fruit spread over batter in lines.
-
24
Draw tip of knife crosswise through fruit spread to create design.
-
25
5.
-
26
Place cheesecake in towel-lined roasting pan.
-
27
Pour in enough boiling water to come 1/2 inch up sides of springform pan.
-
28
Bake 50 to 55 minutes, or until cheesecake is set around edges but center still jiggles.
-
29
Turn off oven and prop oven door open with wooden spoon.
-
30
Cool cheesecake in oven 45 minutes.
-
31
Remove foil.
-
32
Cover cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours or up to 4 days.
