TOFU BANANA CHEESECAKE
This is a recipe that I tweaked from a cookbook called "Light Desserts". It was banana pineapple, but that wasn't applealing to me at the moment, so I made banana orange. You could use whichever you pleased, or even something else entirely, I suppose. (Cooking time includes chilling time).
Provided by Vye367
Categories Cheesecake
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Crust:.
- Combine crumbs and melted butter.
- Press on bottom of 9-inch springform pan.
- Bake at 350 for 6 minutes; cool.
- Pie:.
- Drain tofu (not necessary if you are using Silken tofu). Set aside.
- In a blender or food processor, combine eggs, sugar, lemon juice, lemon peel and vanilla.
- Cut tofu and bananas into chunks; add half to mixer and blend.
- Add second half and oranges, blend until very smooth.
- Pour mixture into crust.
- Bake at 325 until golden, but center still jiggles slightly when gently shaken (about an hour).
- Let cool in pan on rack, then cover and chill in refrigerator until cold (2-3 hours).
- To serve, remove pan sides and sprinkle with graham cracker crumbs and/or orange peel (if desired).
Nutrition Facts : Calories 251.2, Fat 10.1, SaturatedFat 4, Cholesterol 64.3, Sodium 127.4, Carbohydrate 33.8, Fiber 2.3, Sugar 23.8, Protein 9.3
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