Lemon-Lime Tofu Cheesecake with Gingersnap Crust

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Lemon-Lime Tofu Cheesecake with Gingersnap Crust

Crust:

1 1/2 cup gingersnap crumbs

1/4 cup non-hydrogenated margarine, melted

Filling:

12 ounces silken tofu

8 ounces tofu cream cheese

3/4 cup sugar

Juice and chopped zest of 1 lemon

Juice and chopped zest of 1 lime

2 tablespoons cornstarch

Topping:

1/2 cup toasted sliced almonds

 

 

 

 

 

1. Combine the crumbs and margarine in a bowl,

stirring with a fork to moisten. Pat the crumb

mixture into the bottom and up the sides of a lightly

oiled 7-inch spring form pan.

 

2. Using a blender, food processor, or hand mixer,

blend the tofu, cream cheese, and sugar until smooth

and creamy. Blend in the lemon and lime juice and

zest, the vanilla, and the cornstarch until well

combined. Pour the mixture evenly into the prepared

crust. Cover with aluminum foil, making several holes

in foil for steam to escape.

 

4. Place a trivet or small heatproof bowl in the

bottom of a 6-quart slow cooker. Pour about a half

inch of boiling water into the bottom of the cooker.

Place the foil-covered spring form pan on top of the

trivet. Cover and cook on high for 2 1/2 to 3 hours.

Take the pan out of the cooker, remove the foil, and

let it stand until cool. Once cool, cover and

refrigerate for several hours or overnight. Chill

completely before removing from pan.

 

5. To serve, remove the sides of the pan, using a

knife to loosen it if necessary. Spread the top of

the cheesecake with the toasted almonds.

 

Serves 8

 

Author: Fresh from the Vegetarian Slow Cooker by Robin

Robertson

Formatted by Chupa Babi: 12.30.06

 

The light crisp taste of citrus blended into the

creamy filling makes this an ideal finale after a

spicy meal. If you don’t have a rack or trivet that

fits inside the cooker, invert a small bowl to keep

the cheesecake pan off the bottom of the cooker.

 

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