Very vanilla cheesecake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Karen Thackeray Crust | ||
| 11 | 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 | Egg whites | |
Directions
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