Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light September 1998

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Recipe Summary test

Yield:
12 servings
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Ingredients

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Directions

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  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

308 calories; calories from fat 25%; fat 8.4g; saturated fat 4.1g; mono fat 2g; poly fat 1g; protein 9.2g; carbohydrates 49.9g; fiber 0.1g; cholesterol 55mg; iron 1.1mg; sodium 282mg; calcium 80mg.
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