Lime (Tofu) Cheesecake

I like my cheesecake all prettied up with whipped cream and a slice of lime

but its just as good eating it plain!

One mammoth dessert! It weighs at least 3 pounds!

Hello, gorgeous!! Come to momma!

Thats right! Tofu Cheesecake! I wasn’t originally going to make a cheesecake with tofu, but I got gutsy and decided to try it and I am so glad that I did! This is SO SO good! You can’t even taste that there’s tofu in this dessert and you don’t have to feel all that bad eating it either because tofu is full of protein and has much less fat per serving than cream cheese, although I use both in this recipe. My inspiration for this recipe was a Key Lime Pie. I think the pie is too sweet for me and is really tangy and cream cheese was on sale! So, I couldn’t find any key limes here…….in the middle of no where….in the dead of winter, so I used regular plain old limes. They work just fine and are just as good! Plus, they’re bigger so juicing and zesting them is a breeze (as opposed to the tiny key limes that could possibly take FOREVER!)

If you’re looking to trick people into eating something they think they hate (like tofu) try this recipe and they’ll probably be thinking differently after you tell them. I did that with a number of people and they all were surprised at how delicious it was! Amazing, right? I was pretty impressed! And, you’re going to want to share it because it makes A LOT. If you don’t want to share it though, I’ll understand. Enjoy!



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


Directions:

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.


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