Yield: 8 servings
Measure | Ingredient |
---|---|
\N \N | -Karen Thackeray Crust |
11 \N | Vanilla sandwich cookies; crushed |
3 tablespoons | Butter; or margarine/melted Filling |
16 ounces | Light cream cheese |
12 ounces | Tofu; well drained |
½ cup | Granulated sugar replacement |
¼ cup | Vanilla-flavored liqueur |
2 tablespoons | Cornstarch |
2 teaspoons | Vanilla extract |
12 \N | Egg whites |
In a large bowl combine cream cheese, tofu, sugar replacement, vanilla-flavored liqueur, cornstarch, and vanilla extract. Beat with an electric mixer till smooth. Stir in egg whites. Pour the cream cheese mixture over the crust. Bake at 225F for 1 hour and 20 min or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 2 hour.
Chill, uncovered, overnight.
Serve with fresh sliced fruit.
Source: Cheesecake Extraordinaire