Lemon Tofu Cheese Cake
Combine Wine biscuit crumbs, with nuts and margarine; mix well.
Press mixture into bottom of springform pan. Bake at 180°C about 8 minutes or until golden brown.
Cool on wire rack.
In mixing bowl, beat tofu until smooth. Add cream cheese, sugar, flour, lemon peel and vanilla; mix until completely blended. Beat in eggs and whites, one at a time; mix well (you don't have to separate them but it is fluffier if you do.)
Pour filling over crust.
Bake at 180°C for 45 minutes or until filling is almost set and edges of top are lightly browned. Cool on wire rack and refrigerate overnight to cool completely. Remove ring and press chopped pecans into sides of cheesecake,
Serve with berries...mmmmm
Ingredients
Crust
1 packet of Wine Biscuits
2 Tbsp. Pecans, finely chopped
2 Tbsp. margarine, melted
Filling
1 pack of Bean Supreme Organic tofu
1 tub of Lowfat cream cheese
3/4 cup sugar
1/4 cup All-purpose flour
1 Tbsp. Grated lemon peel
1 Tbsp. Vanilla
3 Eggs Yolks
3 Egg whites
• Chopped pecans, optional
• Frozen berries, thawed and lightly blended