Tropical Tofu Cheesecake

Southern Living
Makes 12 servings


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1 (12.3-ounce) package reduced-fat firm silken tofu*
1 1/3 cups graham cracker crumbs
2 tablespoons brown sugar
3 tablespoons butter, melted
1 cup 2% reduced-fat cottage cheese
1 (8-ounce) package fat-free cream cheese
1 1/2 cups sugar, divided
1/3 cup all-purpose flour
1 (15-ounce) can cream of coconut
1 teaspoon vanilla extract
2 large eggs
1 egg white
1 (15 1/4-ounce) can unsweetened crushed pineapple
1 1/4 cups low-fat sour cream
1/2 cup flaked coconut, toasted


Drain tofu on several layers of paper towels 45 minutes.

Stir together cracker crumbs, brown sugar, and butter; press into bottom and 1 inch up sides of a lightly greased 9-inch springform pan.

Bake crust at 350° for 8 minutes. Cool on a wire rack.

Process cheeses and tofu in a food processor until smooth, stopping to scrape down sides. Add 1 cup sugar, flour, and next 4 ingredients; process until smooth, stopping to scrape down sides. Pour into prepared crust.

Bake at 325° for 1 hour and 20 minutes or until almost set. Cool cheesecake on a wire rack.

Drain pineapple, and pat dry with paper towels. Sprinkle over cheesecake. Stir together remaining 1/2 cup sugar and sour cream; spread over pineapple.

Bake at 325° for 8 minutes. Sprinkle with coconut; cool on a wire rack. Cover and chill 8 hours.

NOTE: For testing purposes only, we used Mori-Nu Tofu.

*1 (8-ounce) package reduced-fat cream cheese and 1 (3-ounce) package cream cheese may be substituted for tofu.

Created date

October 2003

Nutritional Information

Calories 451
Fat 16.2 g