Hello and TNT - Tofu Banana Cheesecake

[Guest guest]

Hi..

I cannot have sugar, do you think Agave Nectar would work, where it is a

liquid, or do you feel the sugar helps it bind. This sounds wonderful.

Thanks.

[Guest guest]

Hello Everyone,

 

I'm new to this group and I hope everyone is doing well.

 

I just made, for the first time, a Tofu cheesecake that passed The Mom

Test.

 

* Exported for MasterCook 4 by Living Cookbook *

 

Tofu Banana Cheesecake

 

Recipe By :

Serving Size : 8 Preparation Time: 0:30

Categories :

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

graham cracker crust

1 cup graham cracker crumbs -- (if you wanted

-- to go all out healthy, you could

-- sub fiber cereal and add a tablespoon of sugar)

3 tablespoons butter -- melted

filling

22 ounces firm tofu

2 eggs

1/2 cup brown sugar -- packed

2 tablespoons lemon juice

1 teaspoon grated lemon zest or orange zest

1 teaspoon vanilla

2 medium ripe bananas

8 ounces mandarin oranges

 

1. Crust:.

 

2. Combine crumbs and melted butter.

 

3. Press on bottom of 9-inch springform pan.

 

4. Bake at 350 for 6 minutes; cool.

 

5. Pie:.

 

6. Drain tofu (not necessary if you are using Silken tofu). Set aside.

 

7. In a blender or food processor, combine eggs, sugar, lemon juice, lemon

peel and vanilla.

 

8. Cut tofu and bananas into chunks; add half to mixer and blend.

 

9. Add second half and oranges, blend until very smooth.

 

10. Pour mixture into crust.

 

11. Bake at 325 until golden, but center still jiggles slightly when

gently shaken (about an hour).

 

12. Let cool in pan on rack, then cover and chill in refrigerator until

cold (2-3 hours).

 

13. To serve, remove pan sides and sprinkle with graham cracker crumbs

and/or orange peel (if desired).

 

Nutrition (calculated from recipe ingredients)

-------------

Calories: 346

Calories From Fat: 97

Total Fat: 11.3g

Cholesterol: 64.3mg

Sodium: 64.6mg

Potassium: 465.1mg

Carbohydrates: 54.3g

Fiber: 2.5g

Sugar: 24.8g

Protein: 10.6g

 

Comments: This is a recipe that I tweaked from a cookbook called " Light

Desserts " . It was banana pineapple, but that wasn't applealing to me at the

moment, so I made banana orange. You could use whichever you pleased, or

even something else entirely, I suppose. (Cooking time includes chilling

time).

 

 

- - - - - - - - - - - - - - - - - -

 

 

Regards

 

Scott

 

 

 

[Guest guest]

I'm new to this sort of thing. A quick google produces links that indicate

the eggs in the cheesecake do the binding.

 

As for Agave Nectar, I've seen tofu cheesecake recipes that use require

either 1/2 cup Agave Nectar OR sugar. I have not tried this but a 1-2-1

substitution seems to be ok.

 

I would like thank you for asking, however. I didn't know A.N. existed and

it sounds extremely interesting. I need to look into it.

 

Best of all to you and thanks again,

 

scott

 

 

 

On Sun, Dec 6, 2009 at 11:41 PM, <Teddyberen wrote:

 

>

>

> Hi..

> I cannot have sugar, do you think Agave Nectar would work, where it is a

> liquid, or do you feel the sugar helps it bind. This sounds wonderful.

> Thanks.

>

>

>