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Nutrition Facts
Serving Size 1 (177g) Recipe makes 8 servings
Calories 432
Calories from Fat 186		(43%)
Amount Per Serving		%DV
	Total Fat 20.7g	31%
	Saturated Fat 8.5g	42%
	Monounsaturated Fat 7.1g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 84mg		28%
Sodium 297mg		12%
Potassium 176mg		5%
Total Carbohydrate 56.9g		18%
	Dietary Fiber 0.7g	2%
	Sugars 47.0g
Protein 8.9g		17%
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Tofu Cheesecake

Recipe #21678 | 1¼ hours | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Gingerbee
Mar 6, 2002

I'm only beginning to eat Tofu since Soy is good for us 50-somethings! Here's a simple recipe to satisfy the cheesecake lover in you! Enjoy.

SERVES 8 (change servings and units)

Ingredients

In a blender

8 ounces cream cheese
1 lb tofu (very fresh)
1 cup honey
3 tablespoons lemon juice
1 1/2 teaspoons vanilla
2 eggs
1 pinch salt
1 9-inch graham cracker crust (ready made)

Directions

1
Heat oven to 350 degrees.
2
Blend all the ingredients and pour into ready-made pie crust pan.
3
Bake for 1 hour.
4
Let cool and serve.

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Browse similar recipes by category

Course > Desserts > Cheesecakes
Main Ingredient > Beans > Soy/Tofu
Preparation > Time to Make > < 4 hours
Preparation > Equipment > Oven
Occasion > Everyday
Dietary > Vegetarian

Featured Reviews for This Recipe

From: Heaven's Kitchen

On Oct 20, 2005

I do enjoy tofu, so it wasn't the tofu that ruined this for me. The only thing I can guess, is that maybe the honey gave this such an odd taste. It might have tasted better if sugar was used instead of the honey. I'm just not sure, though. The texture came out okay--a little custard-like, but held together better than I expected. I'm really not sure what it was, but this recipe just didn't work for me. After tasting it, I ended up throwing the entire cheesecake away. No one in my family would eat it either.

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