Need recipe for tofu cheesecake

Mely

Anyone have a recipe for tofu cheesecake? I've found some on the internet but want one that someone can tell me is good!

Mely

Anyone have a recipe for tofu cheesecake? I've found some on the internet but want one that someone can tell me is good!

elliott062907

never tried to make one, but it does give me a idea for turkey day. I will look some up as well. I have heard that they are good!!!!!



I found this from fitv....

Cheesecake with Peanut Butter Cookie Crust


Cookie Crumb Crust:
1 cup sifted soy flour
2 tsp. baking powder
1/2 tsp. salt
1 stick of butter
1/2 cup artificial brown sweetener
1/4 cup low carb white sweetener
1 tsp. vanilla
4 tbsp. low carb peanut butter
2 egg whites

Cheesecake Filling:
2 pkgs. cream cheese
1/4 cup sour cream
1 cup low carb white sweetener
3 eggs
1 egg white
1 tsp. vanilla extract
4 tbsp. butter melted

Cookie Crust Preparation:
Sift together soy flour, baking powder and salt into bowl. Cream one stick of butter with artificial brown sweetener and low carb white sweetener in mixer with wire whip attachment for 1 minute. Add vanilla and peanut butter and mix – 1 minute. Scrape sides of bowl with rubber spatula and add egg whites – continue to mix for 1 minute. Gradually stir in the dry ingredients until mixed. Spoon out teaspoonfuls of dough and form into balls. Place on greased cookie sheet about 2 inches apart and flatten with fork into circles. Bake for 10 – 15 minutes until lightly brown. Remove from oven and let cool on rack.

Marbled Cheesecake with Fudge Cookie Crust


Cookie Crumb Crust:
1 cup sifted soy flour
2 tsp. baking Powder
1/2 tsp. salt
2 1/2 sticks of butter
1 cup low carb sweetener
1 tsp. vanilla
2 tbsp. cocoa powder
2 egg whites

Cheesecake Filling:
2 pkgs. cream cheese
1/4 cup sour cream
1 cup low carb white sweetener
3 eggs
1 egg white
1 tsp vanilla extract
4 tbsp. butter
2 oz. unsweetened baking chocolate

Cookie Crust Preparation (approximately 1.7 net carbs per cookie):
Preheat oven to 400 degrees. In a bowl sift together soy flour, baking powder and salt. Set aside. In mixer cream one and a half sticks of butter with low carb sweetener with wire whip attachment - 1 minute. Add vanilla and cocoa powder and mix - 1 minute. Scrap sides of bowl with rubber spatula and add egg whites and continue to mix for 1 minute. Gradually stir in the dry ingredients until incorporated. Spoon out teaspoonfuls of dough and form into balls. Place on cookie sheet about 2 inches apart and flatten with fork into circles. Bake for 10 - 15 minutes. Remove from oven and let cool on rack. (Makes 24 cookies)

Once cookies are cooled, grind 12 cookies in food processor and add 1 stick of melted butter. Press mixture onto bottom of greased spring form pan and blind bake for 10 minutes. Remove from oven to cool

Cheesecake Filling Preparation:
Preheat oven to 300 degrees. In double broiler melt chocolate and butter. Set aside. Mix cream cheese in mixer with wire whip. Add sour cream, low carb sweetener, eggs, egg white and vanilla to bowl and continue to mix for 4 - 5 minutes. Divide batter evenly into two bowls. Stir the melted chocolate and butter into the one bowl. Pour a cupful of vanilla batter onto top of cooled cookie crust in spring form pan until it spreads out into an even layer in pan. Next pour a cupful of chocolate batter over the vanilla mixture in the center and repeat alternating cupfuls of batter until a circular pattern forms and both batters are used. Bake for 1 hour and 15 minutes in water bath. Remove from oven and let cool.


Lemon Cheesecake with Cookie Crust


Cookie Crumb Crust:
1 cup sifted soy flour
2 tsp. baking powder
1/2 tsp. salt
2 sticks of butter
1/2 cup artificial brown sugar
1/4 cup low carb white sweetener
1 tsp. vanilla
2 egg whites
1/4 cup low carb peanut butter

Cheesecake Filling:
2 pkgs. cream cheese
1/4 cup sour cream
1 cup low carb white sweetener
3 eggs
1 egg white
1 tsp. lemon extract
Grated rind of one lemon (approximately 2 tbsp.)
4 tbsp. butter melted

Cookie Preparation (approximately 1 net carb per cookie):
Preheat oven to 400 degrees Sift together soy flour, baking powder and salt. Set aside. Cream one stick of butter with artificial brown sweetener and low carb white sweetener in mixer with wire whip attachment for 1 minute. Gradually add egg whites and continue to mix. Add vanilla and peanut butter and mix for 1 minute. Scrap sides of bowl with rubber spatula and add egg whites and continue to stir for 1 minute more. Gradually stir in the dry ingredients until mixed. Spoon out teaspoonfuls of dough and form into balls. Place on cookie sheet about 2 inches apart and flatten with fork into circles. Bake for 10 - 15 minutes until lightly brown. Remove from oven and let cool on rack. (Makes 24 cookies)

Once cookies are cooled, grind 12 cookies in food processor and add 1 stick of melted butter. Press mixture onto bottom of greased spring form pan and blind bake for 10 minutes. Remove from oven to cool

Cheesecake Filling Preparation:
Preheat oven to 300 degrees. Mix cream cheese in mixer with wire whip. Add sour cream, low carb sweetener, eggs, egg white, lemon extract, lemon rind and butter to bowl and continue to mix for 4-5 minutes. Pour mixture over cooled cookie crust in spring form pan and bake for 1 hour and 15 minutes in water bath. Remove from oven and let cool.

Yields 8 Servings - approximately 7.1 net carbs per serving


http://fittv.discovery.com/fansites/blaine/blaine.html

yoginimary

I would try looking at the veggie sites for a vegan cheesecake.

www.vegweb.com
www.happycow.com

deamarie

Be very careful with the tofu recipes....All may be tofu but not all are healthy!! Watch the calories very closely.