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Blueberry Tofu Cheesecake

By Hidemi • August 7, 2012 • 1 Comments

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Author Notes: Cheesecake which is made of cream cheese and tofu. Top with blueberries. Much less calories than regular cheesecake thanks to Tofu. —Hidemi

Serves 3-4

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

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)