 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
I have experimented with a few tofu cheesecake recipes, and this one is by far the best. I avoid using tofuti brand tofu cream cheese because they are too expensive for me. This particular recipe uses tofu plus gelatin, which makes is less crumbly than others i've tried. I found freshly squeezed lemon juice work better than bottled. ENJOY! Ingredients:
15 ml gelatin |
125 ml water, room temp |
1 (454 g) package medium firm tofu, well drained |
50 ml lemon juice |
50 ml oil |
125 ml sugar |
15 ml vanilla |
1 9 inch graham cracker pie crust |
Directions:
1. Preheat oven to 350.
2. Dissolve gelatin in water.
3. Let stand for 5 minutes.
4. Add the remaining ingredients to gelatin mixture and blend until smooth.
5. Pour into 9 graham cracker pie crust.
6. Bake for 40 minutes and let cool before serving.
|
|