Lime-Ginger Tofu Cheesecake (Nondairy)

  1. Drain tofu and place between several layers of paper towels on large plate.
  2. Place a heavy pan or plate on top and let sit for about 30 minutes.
  3. Preheat oven to 350F Coat a 9-inch spring form pan with nonstick cooking spray.
  4. In a blender, add graham crackers, coconut and sugar and pulse until crackers are reduced to crumbs.
  5. Put crumb mixture into a bowl and with fingers, mix in melted margarine until incorporated completely.
  6. Put crumbs into prepared spring form pan and press firmly over bottom and part way up sides .
  7. Set aside.
  8. Zest one of the limes and juice both limes and place in the blender.
  9. Crumble drained tofu into blender and add remaining filling ingredients.
  10. Pulse a few times and then turn on puree speed and blend until smooth and creamy.
  11. Pour into prepared crust and bake for 45-60 minutes, or until small cracks start to form around edges.
  12. Do not overbake.
  13. Remove from oven and cool on a wire rack for 30 minutes.
  14. Remove sides of pan and let cool completely.
  15. Cover and refrigerate for 2 hours.
  16. Serve with nondairy whipped topping or peeled and sliced Kiwi fruit or strawberries.

crackers, coconut, sugar, margarine, silken, limes, soy cream cheese, honey, egg, fresh ginger, pineapple

Taken from www.food.com/recipe/lime-ginger-tofu-cheesecake-nondairy-501179 (may not work)

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