I’m a little bit of a rebel when it comes to recipes sometimes.
I rebel against too much sugar or try to decrease the amount of fat whenever possible. I first read this cheesecake recipe in Cooking Light a few years ago and was really intrigued. I love tofu (I’m Asian after all), but wasn’t sure how I felt about it in dessert form. I also don’t like cottage cheese and didn’t want to bother with too many ingredients here. The addition of tofu actually makes for a really light, but still creamy cheesecake. The yogurt topping here (sour cream in the original recipe) also adds such a wonderful zingy topping. This is a time intensive dessert (ugh, all that grating, baking and cooling time!) but has been a hit with friends. No one can tell the difference, but everyone notices that it is indeed a little lighter, but still bright and full of flavor!
Here is my adapted recipe for a wonderful citrus treat!
Lemon lime tofu cheesecake
Ingredients
Crust:
- 1 1/3 cups graham cracker crumbs (about 8 cookie sheets)
- 2 tablespoons brown sugar
- 1 tablespoon reduced-calorie stick margarine or butter, melted
- Cooking spray
Filling:
- 1 1/2 cup tub-style light cream cheese ( 1 full tub and 1/2 of another tub)
- 15 ounces tofu (about 1 1/4 packages reduced-fat firm silken tofu – 1 package can be used if you want a creamier flavor), drained
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 cup lemon curd (store bought or I have made Alton Brown’s recipe here and freezed the remainder)
- 2 teaspoons grated lime rind
- 6 tablespoons fresh lime juice
- 2 large eggs
- 1 large egg white
Topping:
- 1 1/4 cups plain yogurt
- 1/2 cup granulated sugar
- 1 teaspoon grated lemon rind
- 1/2 teaspoon vanilla extract
- Lemon and lime slices (optional)
Preparation
- 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 or a mini cheesecake tray (this will make roughly 24 mini cheesecakes).
- To prepare filling, place cheese 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 for the springform pan or 45 minutes for a mini cheesecake pan, or until almost set. Remove from oven.
- To prepare topping, place yogurt, 1/2 cup granulated sugar, lemon rind, and vanilla in a small bowl; stir well. Spread 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.
Well…you have me at cheesecake, so what more can I say!?! Hahaha…but maybe, Mmmmmmmmmmm ;-)))))))
Haha Kizzy, who doesn’t like cheesecake right? I promise this version is still delicious!
I actually make cheesecake quite often but have never heard of a tofu version before – we don’t even get tofu where I live. I would like to try this out sometime, sounds really interesting!
Wow, you haven’t tried tofu before? There are different kinds, but it definitely absorbs flavors well. I hope you get to try it some time Sam! If you’re ever in NY or Asia, I’ll take you out to try some tofu too!
This is a great idea, and it looks delicious!
Glad to hear these came out so well! I made a tofu dessert recipe from cooking light once, many years ago. It was horrible. Tofu is fine in my stir fry, but I’ve decided when it comes to dessert, I’ll keep my fat and dairy.
Lydia, I used to completely agree with you and would never eat a tofu dessert. The key here is that there is still cream cheese so it still maintains a nice, rich quality!
I don’t usually use tofu, but this recipe is really intriguing!
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looks delish.
Do you know I’ve never tried tofu? Amazing huh? I love cheesecake and this looks absolutely delicious. Good for you in substituting for healthier choices.
Kim, I would be happy to take you out for tofu some time! It can be hit or miss, but it absorbs sauces well and can really lighten other dishes.
YUM, I do love cheesecake!
I saw this on Instagram and was totally wanting the recipe. Now I have it!
ooh i’m pinning this. it’s great that nobody can tell the difference! i can’t wait to try this.
[…] – In the Kitchen: Lemon Lime Tofu cheesecake […]
I don’t really have a sweet tooth except for tiramisu:-). However, these look delish and no one can tell the difference!
OMGOSH how did i miss this post!! these look SOOO DELICIOUS! and i love that they’re made w/ tofu… hopefully it’ll be more friendlier on my waist line.. since i’m fairly certain i won’t be able to eat just one. lol!! so going to make this this weekend :)!