Very Vanilla Cheesecake
- -Karen Thackeray
- -Crust
- 11 Vanilla sandwich cookies;
- -crushed
- 3 tb Butter; or margarine/melted
- -Filling
- 16 oz Light cream cheese
- 12 oz Tofu; well drained
- 1/2 c Granulated sugar replacement
- 1/4 c Vanilla-flavored liqueur
- 2 tb Cornstarch
- 2 ts Vanilla extract
- 12 Egg whites
In a large bowl combine cream cheese, tofu, sugar replacement,
vanilla-flavored liqueur, cornstarch, and vanilla extract. Beat with an
electric mixer till smooth. Stir in egg whites. Pour the cream cheese
mixture over the crust. Bake at 225F for 1 hour and 20 min or till the
center no longer looks wet or shiny. Remove the cake from the oven and run
a knife around the inside edge of the pan. Turn the oven off; return the
cake to the oven for an additional 2 hour. Chill, uncovered, overnight.
Serve with fresh sliced fruit.
Source: Cheesecake Extraordinaire
vanilla-flavored liqueur, cornstarch, and vanilla extract. Beat with an
electric mixer till smooth. Stir in egg whites. Pour the cream cheese
mixture over the crust. Bake at 225F for 1 hour and 20 min or till the
center no longer looks wet or shiny. Remove the cake from the oven and run
a knife around the inside edge of the pan. Turn the oven off; return the
cake to the oven for an additional 2 hour. Chill, uncovered, overnight.
Serve with fresh sliced fruit.
Source: Cheesecake Extraordinaire
