Raspberry Marble Tofu Cheesecake

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recipe for Raspberry Sauce to follow-

 

 

* Exported from MasterCook *

 

Raspberry Marble Tofu Cheesecake

 

Recipe By :Soy Desserts - Patricia Greenberg

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 9-inch springform Graham Cracker Crust

1 1/2 pounds soft tofu

1 cup sugar or light granulated cane juice

8 ounces soy cream cheese

1/2 cup raspberry jam

Raspberry Sauce

 

Prepare the Graham Cracker Crust and set aside. Preheat the oven to 350F.

 

In a blender or food processor, puree the tofu until smooth. Add the sugar and

soy cream cheese and process until smooth.

 

Heat the raspberry jam in a small saucepan and whisk until smooth, about 3

minutes.

 

Pour half of the tofu mixture into the prepared crust and drizzle 1/4 cuup of

the raspberry jam over the mix.

 

Cover with the remaining tofu batter and drizzle wiith the remaining jam over

the top of the cake. With a toothpick, draw stripes across the jam to create a

marbleized pattern.

 

Bake for 50 minutes. Turn the oven off, leaving the cake in the oven for 1

hour. Remove and cool.

 

Refrigerate the cheesecake overnight. Garnish with fresh raspberries and serve

at room temperatue with the Raspberry Sauce.

 

Description:

" This is a golden opportunity to use your decorative talents. The

number of different patterns you can make in the cheesecake with the

jam is endless. When entertaining, make two cakes and top with two

different flavors of berry jams. "

Yield:

" 12 slices "

 

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Per Serving (excluding unknown items): 32 Calories; trace Fat (0.7% calories

from fat); trace Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

5mg Sodium. Exchanges: 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0