blakrose@watarts.UUCP (11/06/83)
.ll 64 .ul .ce TOFU CHEESECAKE .sp 3 .nf This is a recipe for cheesecake fans who are a) trying to watch their weight, b) concerned about cholesterol intake. It has gone over very well with both wholefoods lovers and sweetteeth (sweettooths?). If anyone tries it, let me know how it has changed your outlook on bean curd. .sp 2 3 c tofu 1/2 c fresh lemon juice 1/4 c oil and 1/4 c margarine (melted and cooled) 1 c brown sugar 3/4 tsp salt 1 1/4 tsp vanilla 1/4 c water, if necessary .sp 2 .fi .sp 1 Combine ingredients in a blender in order given, adding the liquid at the end only if needed to blend the mixture. .sp 1 Mixture should be a fairly thick, creamy consistency. .sp 1 Pour into a partially baked crumb crust (10 min at 350 degrees F) and bake approximately 1/2 h at 350 degrees F, or until tofu is set in the middle. .sp 1 Tofu cheesecakes may be topped with fresh fruit such as strawberries or cherries. .sp 3 .ul .ce CRUST FOR TOFU CHEESECAKE .sp 2 .nf 2 c white flour 1/2 c white sugar 1/4 tsp salt dash cinnamon 2 Tb oil 1/4 soft margarine 2 Tb water .fi .sp 2 Mix flour, sugar, salt and cinnamon. .sp 1 Then work in oil and margarine with fingers. .sp 1 Work in water. .sp 1 Pat on bottom and halfway up sides of pans. .sp 1 Partially bake for 10 min at 350 degrees F; then fill and bake as above. .sp 1 Be careful, it burns easily!