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:

Equipment:

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:

covered percent of daily need

 

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