Author Notes
Cheesecake which is made of cream cheese and tofu. Top with blueberries. Much less calories than regular cheesecake thanks to Tofu. —Hidemi
Ingredients
-
4 ounces
Ritz Crackers (1 sleeve)
-
6 tablespoons
Butter, melted
-
4 ounces
Tofu, drained
-
1/3 cup
Granulated Sugar
-
1
Egg, beaten
-
1/2 tablespoon
Lemon Juice
-
6 ounces
Blueberries
-
2 tablespoons
Honey
Directions
-
Butter and flour 6 inch cake pan. In a bowl, combine blueberries and honey. Mix until well coated and let stand.
-
Crush crackers in a blender and add melted butter. Mix well. Then transfer to the cake pan and with hand, press mixture firmly on the bottom of the pan. Set aside.
-
Preheat oven to 350 degrees F.
-
In another bowl, beat cream cheese and add granulated sugar, tofu, beaten egg and lemon juice. Mix well until smooth. Then put the batter ino the crust and bake for 22-25 minutes. Take the cake pan out of the oven and let cool.
-
When the cheesecake has cooled, put blueberries on top and chill in the refrigerator. (a couple of hours)
See what other Food52ers are saying.