Tofu Cheesecake

This cheesecake recipe, published in The New York Times Magazine in 1991, was served at the Rancho La Puerta spa in Tecate, Mexico, where it got raves from guests.

Ingredients

• 4 ounces whole wheat honey graham crackers
• 3 tablespoons corn oil
• Margarine at room temperature, plus margarine for greasing the pan
• 1 ¼ cups pineapple juice
• 2 tablespoons gelatin or 1 1/2 tablespoons agar-agar
• 1 pound soft tofu
• 5 ½ tablespoons honey
• 6 tablespoons freshly squeezed lemon juice
• 1 tablespoon grated lemon peel
• 1 teaspoon candied ginger, minced

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    216 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 30 grams carbohydrates; 0 grams dietary fiber; 20 grams sugars; 6 grams protein; 75 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Preheat the oven to 350 degrees. Lightly grease a 9-inch pie plate with margarine.
2. In a food processor, or by hand, crumble the graham crackers, add the margarine and work to a fine crumb. (If the mixture is too dry add a little more margarine.) Press the cracker mixture onto the bottom of the pie plate until the surface is smooth and even. Bake for 10 minutes. Cool.
3. Heat the pineapple juice to a near boil. Stir in the gelatin or agar-agar gradually and simmer until it is dissolved, about five minutes. Cool for at least five minutes.
4. In a blender or food processor, combine all the other ingredients with the pineapple juice mixture and blend one minute. Pour into the baked crust. Refrigerate 3 to 4 hours.