Sunday, March 16, 2008
Evie’s Tofu Cheesecake with Yogurt & Berry Toppings
Crust: ½ cup whole wheat graham cracker crumbs
¼ cup wheat germ
½ cup whole wheat flour
½ stick butter, melted
1 egg, beaten
8 oz. cream cheese, softened
½ cup honey
1 tsp vanilla
8 oz tofu, cubed
1 cup vanilla yogurt
2 TB honey
16 oz. frozen berries (no sugar added)
1 TB cornstarch
1 TB honey
1. Make crust: Preheat oven to 400. Mix all ingredients thoroughly. Press into bottom & sides of 9-inch pie dish. Bake about 5 minutes & remove from oven.
2. Make cheesecake: Reduce oven temp to 350. Place all ingredients in blender; puree until smooth. Pour into prepared crust. Bake 1 hour or until lighly browned on top & cooked in the middle; remove from oven.
3. Make yogurt topping: Turn oven to 400. Stir yogurt & honey together until well-blended. Spread over baked cheesecake. Bake another 10 minutes & cool completely.
4. Make berry topping: Place berries in saucepan with enough water to barely cover them. Bring to boil & simmer, mashing into a chunky liquid. Take out ½ cup of the liquid & dissolve 1 TB cornstarch into it; return to pan. Simmer, stirring in honey & adjusting water/cornstarch for desired thickness. Serve over cooled cheesecake.