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:

Equipment:

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:

covered percent of daily need