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Raspberry Tofu Cheesecake

Featured in the Honolulu Star-Advertiser on January 30, 2019.

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Ingredients:

Raspberry Tofu Cheesecake

  • 1 (12-ounce) package extra soft tofu, well drained
  • 1 (8-ounce) package cream cheese, room temperature
  • 3/4 cup sugar, divided
  • 1 tablespoon grated lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 1 envelope unflavored gelatin
  • 1/4 cup water
  • 1 (9-inch) graham cracker pie crust
  • 1/2 cup fresh or frozen raspberries
  • Fresh raspberries for garnish (optional)

Directions:

  1. In a large mixing bowl, beat tofu, cream cheese, and 1/2 cup sugar until smooth.
  2. Stir in lemon zest, lemon juice, and vanilla extract.
  3. In a small saucepan, soften gelatin in 1/4 cup water, heat over low heat until gelatin is dissolved; stir into tofu mixture.
  4. Pour filling into crust.
  5. In a blender, puree the raspberries with remaining 1/4 sugar; pour over tofu filling.
  6. Refrigerate pie overnight.
  7. Garnish with fresh raspberries.

Serves 8.

Approximate Nutrient Analysis per serving:
350 calories, 19 g fat, 250 g saturated fat, 30 mg cholesterol, 250 mg sodium, 41 g carbohydrate, 1 g fiber, 31 g sugar, 6 g protein

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