lemon lime cheesecake with gingersnap crust

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Lemon Lime Cheesecake with Gingersnap Crust

 

Recipe By :Robin Robertson

Serving Size : 8 Preparation Time :0:00

Categories : Desserts Electric Slow Cooker

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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CRUST:

1 1/2 cup gingersnap cookie crumbs

1/4 cup non-hydrogenated margarine -- melted

FILLING:

12 ounces silken tofu

8 ounces tofu cream cheese

3/4 cup sugar

1 lemon -- Juice and chopped zest

1 lime -- Juice and chopped zest

2 tablespoons cornstarch

TOPPING:

1/2 cup toasted sliced almonds

 

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.

 

Serves 8

 

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.

 

Source:

" Fresh from the Vegetarian Slow Cooker "

Copyright:

" 2004 (Harvard common) ISBN: 1558322566 "

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Per Serving (excluding unknown items): 340 Calories; 14g Fat (36.0% calories

from fat); 11g Protein; 44g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

805mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 Fat; 2 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 26016 0 5677 0 0 0 0 0 0 900018