Lemon Tofu Cheesecake

==Ingredients==
=== Crumb crust ===
* 1 cup vanilla wafer crumbs
* 2 tbsp pecans, finely chopped
* 2 tbsp soy margarine, melted
=== Filling ===
* 1 lb 8 oz silken tofu
* 1 lb low fat cream cheese
* ¾ cup granulated sugar
* ¼ cup all-purpose flour
* 1 tbsp grated lemon peel
* 1 tbsp vanilla
* 3 eggs
* 3 egg whites
* chopped pecans, optional as needed
* frozen berries, thawed as needed
==Directions==
# Combine vanilla wafer crumbs, pecans and margarine; mix well.
# Press mixture into bottom of 9-inch spring-form pan.
# Bake at 375°F about 8 minutes or until golden brown.
# Cool on wire rack.
# In mixer bowl, beat tofu until smooth.
# Add cream cheese, sugar, flour, lemon peel and vanilla; mix until completely blended.
# Beat in eggs and whites, one at a time; mix well.
# Pour filling over crust.
# Bake at 375°F 50 to 60 minutes or until filling is set and edges of top are lightly browned.
# Cool on wire rack and refrigerate overnight to cool completely.
# Remove ring and press chopped pecans into sides of cheesecake, if desired.
# Cut into 12 portions, dipping knife blade in hot water between each slice.
# Serve 1 to 2 ounces berries over each portion.
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Category:Cheesecake Recipes