Creamy Lemon-Lime Tofu Cheesecake

Cooking Light
12 servings


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1 1/3 cups graham cracker crumbs (about 8 cookie sheets)
2 tablespoons brown sugar
1 tablespoon reduced-calorie stick margarine, melted
Cooking spray
1 cup 2% low-fat cottage cheese
2/3 cup tub-style light cream cheese (about 5 ounces)
1 (12.3-ounce) package reduced-fat firm silken tofu, drained
1 cup granulated sugar
1/3 cup all-purpose flour
1/2 cup bottled fat-free lemon curd (such as Crosse & Blackwell)
2 teaspoons grated lime rind
6 tablespoons fresh lime juice
2 large eggs
1 large egg white
1 1/4 cups low-fat sour cream
1/2 cup granulated sugar
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
Lemon and lime slices (optional)


Preheat oven to 325°.

To prepare crust, combine first 3 ingredients in a small bowl, tossing mixture well with a fork. Sprinkle mixture into the bottom of a 9-inch springform pan coated with cooking spray.

To prepare filling, place cheeses and tofu in a food processor, and process until mixture is smooth. Add 1 cup granulated sugar, flour, and next 5 ingredients (flour through egg white); process until smooth, scraping sides of processor bowl occasionally. Pour filling into prepared pan. Bake at 325° for 1 hour and 20 minutes or until almost set. Remove from oven.

To prepare topping, place sour cream, 1/2 cup granulated sugar, lemon rind, and vanilla in a small bowl; stir well. Spread sour cream mixture over cheesecake, and bake an additional 8 minutes. Turn oven off, and partially open oven door; leave cheesecake in oven 30 minutes. Remove from oven. Cool 20 minutes on a wire rack; cover and chill 8 hours. Garnish with lemon and lime slices, if desired.

Created date

September 1998

Nutritional Information

Calories 308
Caloriesfromfat 25 %
Fat 8.4 g
Satfat 4.1 g
Monofat 2 g
Polyfat 1 g
Protein 9.2 g
Carbohydrate 49.9 g
Fiber 0.1 g
Cholesterol 55 mg
Iron 1.1 mg
Sodium 282 mg
Calcium 80 mg