Cheesecake

Cheesecake might be a good recipe to expand your side dish recipe box. This recipe serves 8 and costs 71 cents per serving. One serving contains 133 calories, 4g of protein, and 11g of fat. 462 people found this recipe to be yummy and satisfying. A mixture of silken tofu, cornstarch, cream cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Happy Herbivore. Overall, this recipe earns a rather bad spoonacular score of 23%. Similar recipes are California Pizza Kitchen Pumpkin Cheesecake – this is a perfect cheesecake for the fall holidays, their cheesecake isn’t a secret anymore, Cheesecake Factory Red Velvet Cheesecake Made at Home, and Philadelphia Cheesecake of the Year Contest & My Christmas Shortbread Cheesecake.

Servings: 8

 

Ingredients:

¾ tsp almond extract

2 tbsp cornstarch

8 ounces Tofutti cream cheese

14 ounces silken tofu

Equipment:

oven

blender

spatula

sauce pan

Cooking instruction summary:

InstructionsPreheat oven to 350F. Prepare pie crust if you have not already done so. Place tofu and Tofutti in a blender and blend for 30 seconds. Stop, scrape the sides, and blend for another 30 seconds. Add remaining ingredients and blend for 3 minutes, stopping periodically to scrape the sides. Once fully incorporated, pour into prepared pie crust and smooth top with a spatula. Bake 40-45 minutes. Remove from oven and place somewhere away from heat. Allow to cool to room temperature (about 2-3 hours). Chill overnight or for at least 10 hours before serving. For the blueberry topping pictured in the blog post photos, combine 1 cup frozen wild blueberries with 1/2 cup of water, 1 tbsp agave nectar, 1 tsp lemon zest, 2 tsp lemon juice and 1 tbsp cornstarch mixed into 2 tbsp of water in a saucepan. Bring to a boil over high heat. Allow to thicken, stirring frequently. Turn off heat and allow the mixture to cool. Chill in the refrigerator until serving.Nutritional InformationServing Size: 1Servings Per Batch: 8Amount Per ServingCalories 151Fat 10.80g Carbohydrate 10.50gDietary Fiber0.60gSugars3.60gProtein3.90g

 

Step by step:


1. Preheat oven to 350F. Prepare pie crust if you have not already done so.

2. Place tofu and Tofutti in a blender and blend for 30 seconds. Stop, scrape the sides, and blend for another 30 seconds.

3. Add remaining ingredients and blend for 3 minutes, stopping periodically to scrape the sides. Once fully incorporated, pour into prepared pie crust and smooth top with a spatula.

4. Bake 40-45 minutes.

5. Remove from oven and place somewhere away from heat. Allow to cool to room temperature (about 2-3 hours). Chill overnight or for at least 10 hours before serving. For the blueberry topping pictured in the blog post photos, combine 1 cup frozen wild blueberries with 1/2 cup of water, 1 tbsp agave nectar, 1 tsp lemon zest, 2 tsp lemon juice and 1 tbsp cornstarch mixed into 2 tbsp of water in a saucepan. Bring to a boil over high heat. Allow to thicken, stirring frequently. Turn off heat and allow the mixture to cool. Chill in the refrigerator until serving.Nutritional Information


Serving Size 1Servings Per Batch

1. 8Amount Per Serving

2. Calories

3. 151Fat

4. 80g

5. Carbohydrate

6. 50gDietary Fiber0.60gSugars3.60gProtein3.90g


Nutrition Information:

Quickview
133k Calories
4g Protein
11g Total Fat
4g Carbs
1% Health Score
Limit These
Calories
133k
7%

Fat
11g
17%

  Saturated Fat
5g
35%

Carbohydrates
4g
1%

  Sugar
1g
2%

Cholesterol
31mg
10%

Sodium
93mg
4%

Get Enough Of These
Protein
4g
8%

Vitamin A
380IU
8%

Phosphorus
61mg
6%

Copper
0.11mg
5%

Calcium
43mg
4%

Magnesium
17mg
4%

Potassium
129mg
4%

Vitamin B1
0.06mg
4%

Vitamin B2
0.06mg
3%

Iron
0.52mg
3%

Zinc
0.4mg
3%

Vitamin B5
0.16mg
2%

Vitamin B12
0.07µg
1%

Vitamin D
0.17µg
1%

Selenium
0.74µg
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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