Post by Deleted on Jun 26, 2014 12:51:37 GMT
I know, you're thinking low fat cheesecake is heresy, but I assure you this works. It is creamy and rich in texture while cutting down on the usual high amount of fat by a good amount. Yes, it has tofu, and no one will know it either.
Cheesecake
Ingredients:
32 Graham Cracker Squares – Finely Crushed
¼ Cup Sugar
5½ Tbl Butter - Melted
2 x 8 oz pkg Low Fat Cream Cheese – Softened
10 Oz Soft or Silken Tofu - Strained
14 Oz Can Sweetened Condensed Milk
3 Eggs
1 Tbl Cornstarch
2 Tbl Lemon Juice
Lemon Rind
Directions:
In a plastic bag, combine the Graham Cracker Crumbs and Sugar, then add the Butter. Press onto the bottom of a greased 9” springform pan. Bake for 6 minutes at 350*, then set to cool.
In a large mixing bowl, mix the Cream Cheese, Tofu and Condensed Milk. Beat in the Eggs, Cornstarch, Lemon Juice and Lemon Rind; continue to beat on high for 3 minutes.
Thoroughly grease the sides of the pan (cooking spray is fine), add batter.
Place the springform pan inside of a larger pan and add ½” of water to the larger pan. Bake for 1 hour at 350*. Turn off the oven and allow to sit for 1 hour (do not open the oven door). Remove from the oven after one hour and then let stand for 1 hour at room temperature. Refrigerate for a few hours or overnight before unmolding. These measures will ensure the cheesecake does not crack in the center and retains a pretty appearance. Basically, if you allow it to cool off too fast, the cake retracts as it sets, so you get this gaping crack in the center.
Cheesecake
Ingredients:
32 Graham Cracker Squares – Finely Crushed
¼ Cup Sugar
5½ Tbl Butter - Melted
2 x 8 oz pkg Low Fat Cream Cheese – Softened
10 Oz Soft or Silken Tofu - Strained
14 Oz Can Sweetened Condensed Milk
3 Eggs
1 Tbl Cornstarch
2 Tbl Lemon Juice
Lemon Rind
Directions:
In a plastic bag, combine the Graham Cracker Crumbs and Sugar, then add the Butter. Press onto the bottom of a greased 9” springform pan. Bake for 6 minutes at 350*, then set to cool.
In a large mixing bowl, mix the Cream Cheese, Tofu and Condensed Milk. Beat in the Eggs, Cornstarch, Lemon Juice and Lemon Rind; continue to beat on high for 3 minutes.
Thoroughly grease the sides of the pan (cooking spray is fine), add batter.
Place the springform pan inside of a larger pan and add ½” of water to the larger pan. Bake for 1 hour at 350*. Turn off the oven and allow to sit for 1 hour (do not open the oven door). Remove from the oven after one hour and then let stand for 1 hour at room temperature. Refrigerate for a few hours or overnight before unmolding. These measures will ensure the cheesecake does not crack in the center and retains a pretty appearance. Basically, if you allow it to cool off too fast, the cake retracts as it sets, so you get this gaping crack in the center.