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.
8 servings
Preparation
- Preheat the oven to 350 degrees. Lightly grease a 9-inch pie plate with margarine.
- 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.
- 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.
- 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.
Dining and Cooking