Swirled Berry Cheesecake

You can never have too many side dish recipes, so give Swirled Berry Cheesecake a try. Watching your figure? This lacto ovo vegetarian recipe has 253 calories, 5g of protein, and 9g of fat per serving. This recipe serves 12. For $1.02 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from Vegetarian Times requires cornstarch, eggs, silken tofu, and vanillan extract. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is liked by 30 foodies and cooks. Overall, this recipe earns a not so excellent spoonacular score of 14%. Mango-Berry Swirled Smoothies, Swirled Summer Berry Soufflés, and Berry Swirled Cherry Frozen Yogurt are very similar to this recipe.

Servings: 12

 

Ingredients:

2 Tbs. cornstarch

3 large eggs

3 Tbs. lemon juice, divided

1 Tbs. grated lemon zest

1 8-oz. pkg. reduced-fat cream cheese, cut into pieces

1 12.3-oz. pkg. firm silken tofu, drained

½ cup strawberry fruit spread

¾ cup plus 2 Tbs. sugar

2 tsp. vanilla extract

3 cups (6 oz.) vanilla snaps or vanilla wafers

2 ½ Tbs. butter or vegan margarine, melted

Equipment:

springform pan

aluminum foil

oven

kitchen towels

roasting pan

food processor

ziploc bags

sauce pan

bowl

knife

wooden spoon

plastic wrap

Cooking instruction summary:

1. Preheat oven to 325°F. Coat 9-inch springform pan with cooking spray. Wrap outside of pan with double thickness of foil. Place kitchen towel in roasting pan.2. To make Crust: Place cookies in food processor, and pulse until fine crumbs form. Add butter, and pulse until crumbs are moistened. Press over bottom and 1/2 inch up sides of springform pan. Bake 10 minutes, or until firm. Cool.3. To make Filling: Purée tofu in food processor 3 minutes, or until smooth. Add cream cheese, sugar, 1 Tbs. lemon juice, cornstarch, lemon zest, and vanilla, and process until blended. Add eggs, and pulse until mixed in. Pour into crust.4. Warm fruit spread with remaining 2 Tbs. lemon juice in small saucepan over low heat until smooth. Strain into bowl to remove seeds, then transfer to resealable plastic bag. Cut small hole in one corner of bag. Pipe fruit spread over batter in lines. Draw tip of knife crosswise through fruit spread to create design.5. Place cheesecake in towel-lined roasting pan. Pour in enough boiling water to come 1/2 inch up sides of springform pan. Bake 50 to 55 minutes, or until cheesecake is set around edges but center still jiggles. Turn off oven and prop oven door open with wooden spoon. Cool cheesecake in oven 45 minutes. Remove foil. Cover cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours or up to 4 days.

 

Step by step:


1. Preheat oven to 325°F. Coat 9-inch springform pan with cooking spray. Wrap outside of pan with double thickness of foil.

2. Place kitchen towel in roasting pan.


To make Crust

1. Place cookies in food processor, and pulse until fine crumbs form.

2. Add butter, and pulse until crumbs are moistened. Press over bottom and 1/2 inch up sides of springform pan.

3. Bake 10 minutes, or until firm. Cool.

4. To make Filling: Purée tofu in food processor 3 minutes, or until smooth.

5. Add cream cheese, sugar, 1 Tbs. lemon juice, cornstarch, lemon zest, and vanilla, and process until blended.

6. Add eggs, and pulse until mixed in.

7. Pour into crust.

8. Warm fruit spread with remaining 2 Tbs. lemon juice in small saucepan over low heat until smooth. Strain into bowl to remove seeds, then transfer to resealable plastic bag.

9. Cut small hole in one corner of bag. Pipe fruit spread over batter in lines. Draw tip of knife crosswise through fruit spread to create design.

10. Place cheesecake in towel-lined roasting pan.

11. Pour in enough boiling water to come 1/2 inch up sides of springform pan.

12. Bake 50 to 55 minutes, or until cheesecake is set around edges but center still jiggles. Turn off oven and prop oven door open with wooden spoon. Cool cheesecake in oven 45 minutes.

13. Remove foil. Cover cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours or up to 4 days.


Nutrition Information:

Quickview
250k Calories
5g Protein
9g Total Fat
36g Carbs
1% Health Score
Limit These
Calories
250k
13%

Fat
9g
14%

  Saturated Fat
3g
22%

Carbohydrates
36g
12%

  Sugar
25g
28%

Cholesterol
56mg
19%

Sodium
188mg
8%

Alcohol
0.24g
1%

Get Enough Of These
Protein
5g
10%

Vitamin B2
0.15mg
9%

Phosphorus
80mg
8%

Selenium
5µg
7%

Vitamin B1
0.1mg
7%

Folate
24µg
6%

Vitamin A
283IU
6%

Vitamin E
0.77mg
5%

Calcium
47mg
5%

Vitamin B12
0.29µg
5%

Copper
0.09mg
5%

Potassium
145mg
4%

Vitamin C
3mg
4%

Vitamin B5
0.36mg
4%

Iron
0.58mg
3%

Magnesium
12mg
3%

Zinc
0.43mg
3%

Vitamin B3
0.5mg
3%

Vitamin D
0.31µg
2%

Vitamin B6
0.04mg
2%

Fiber
0.46g
2%

Vitamin K
1µg
2%

covered percent of daily need
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