Lime (Tofu) Cheesecake
Yield: A LOT! At least 16 pieces
For the crust:
14 whole graham cracker sheets
2 tablespoons slivered almonds
1/2 cup butter, melted
2 tablespoons sugar
For the filling:
3-8 oz. pkgs cream cheese at room temperature
6 ounces firm tofu at room temperature
2 large eggs at room temperature
2 egg yolks at room temperature
1-14 oz. can sweetened condensed milk
3/4 cup granulated sugar
1/2 teaspoon salt
3 tablespoons lime zest (about 3 limes)
1/2 cup fresh lime juice
In food processor, grind graham crackers, almonds and sugar into fine crumbs. Stir melted butter into crumbs to create the crust. (It should be the consistency of damp sand.) Press into the bottom of a 9-inch springform pan and up the sides about an inch. Set aside.
In food processor (or stand mixer), whip cream cheese and tofu together to combine. With machine running, pour in sugar. Scrape down sides and mix again to create a smooth consistency. Turn machine back on and slowly add in the rest of listed ingredients one at a time. Scrape down sides of bowl and whip again to ensure a smooth filling. Pour into springform pan over crust. Smooth the top.
Bake at 325 degrees for 1 hour or until it is barely set (it’ll jiggle a little when you shake the pan). Remove from 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.