| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Desserts, Cheese, Low-cal | 8 | Servings | |
INGREDIENTS
| -Karen Thackeray Crust | ||
| 11 | Vanilla sandwich cookies; crushed | |
| 3 | tb | Butter; or margarine/melted Filling |
| 16 | oz | Light cream cheese |
| 12 | oz | Tofu; well drained |
| 1/2 | c | Granulated sugar replacement |
| 1/4 | c | Vanilla-flavored liqueur |
| 2 | tb | Cornstarch |
| 2 | ts | Vanilla extract |
| 12 | Egg whites |
INSTRUCTIONS
In a large bowl combine cream cheese, tofu, sugar replacement, vanilla-flavored liqueur, cornstarch, and vanilla extract. Beat with an electric mixer till smooth. Stir in egg whites. Pour the cream cheese mixture over the crust. Bake at 225F for 1 hour and 20 min or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 2 hour. Chill, uncovered, overnight. Serve with fresh sliced fruit. Source: Cheesecake Extraordinaire
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