Lime Tofu Cheesecake

• FOR THE CRUST:
• 14 whole Graham Cracker Sheets
• 2 Tablespoons Slivered Almonds
• 1/2 cups Butter, Melted
• 2 Tablespoons Sugar
• _____
• FOR THE FILLING:
• 24 ounces, weight Cream Cheese, Softened
• 6 ounces, weight Firm Tofu, Excess Liquid Drained
• 3/4 cups Granulated Sugar
• 2 whole Eggs At Room Temperature
• 2 whole Egg Yolks, At Room Temperature
• 1 can Sweetened Condensed Milk (14 Oz. Can)
• 1/2 teaspoons Salt
• 3 Tablespoons Grated Lime Zest
• 1/2 cups Fresh Lime Juice

1. 1. In food processor, grind graham crackers, almonds and sugar into fine crumbs.
2. 2. Stir melted butter into crumbs to create the crust. (It should be the consistency of damp sand.)
3. 3. Press into the bottom of a 9-inch springform pan and up the sides about an inch. Set aside.
4. 4. In food processor (or stand mixer), whip cream cheese and tofu together to combine.
5. 5. With the machine running, pour in sugar. Scrape down the sides and mix again to create a smooth consistency.
6. 6. Slowly add in the rest of listed ingredients one at a time with the machine running. Scrape down the sides of the bowl and whip again to ensure a smooth filling.
7. 7. Pour into the springform pan over the crust. Smooth the top.
8. 8. Bake at 325 degrees for 1 hour or until it is barely set (it'll jiggle a little when you shake the pan).
9. 9. Remove from the oven and cool to room temperature, about 4 hours. Cover with plastic wrap and refrigerate until completely chilled. Before serving, unclip the springform pan and remove the sides so that just the bottom and cake remain. Cut and serve with whipped cream.

graham cracker sheets, butter, sugar, filling, weight cream cheese, liquid, sugar, eggs at, egg yolks, milk, salt, lime juice

Taken from tastykitchen.com/recipes/desserts/lime-tofu-cheesecake/ (may not work)