Very vanilla cheesecake

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

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