| 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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