ISO Tofu Cheesecake Recipe

[Peeps]

On another thread somewhere someone mentioned the Creamy Lemon-Lime Tofu Cheesecake recipe from the Sept. 1998 issue. I'd love to try it but I don't seem to have that issue anymore for some reason and my searches are coming up blanks. Does anyone have the recipe (or any other yummy tofu cheesecake recipes)?
Many thanks!

[Grace]

Here you go:

CookWare(tm) from Cooking Light(r)

Creamy Lemon-Lime Tofu Cheesecake

SOURCE: Cooking Light YEAR: Sept 1998 PAGE: 167

INGREDIENTS FOR 12 SERVINGS:
Crust:
1-1/3 cups graham cracker crumbs (about 8 cookie sheets)
2 tablespoons brown sugar
1 tablespoon reduced-calorie stick margarine, melted
Cooking spray
Filling:
1 cup 2% low-fat cottage cheese
2/3 cup tub-style light cream cheese (about 5 ounces)
1 (12.3-ounce) package reduced-fat firm silken tofu, drained
1 cup granulated sugar
1/3 cup all-purpose flour
1/2 cup bottled fat-free lemon curd (such as Crosse & Blackwell)
2 teaspoons grated lime rind
6 tablespoons fresh lime juice
2 large eggs
1 large egg white
Topping:
1-1/4 cups low-fat sour cream
1/2 cup granulated sugar
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
Lemon and lime slices (optional)

INSTRUCTIONS:
For this recipe, we've used a fat-free lemon curd rather than a traditional
one made with egg yolks and butter. You'll find several of these fat-free or
low-fat lemon curds on the jam-and-jelly aisle of the supermarket.

1. Preheat oven to 325 degrees.

2. To prepare crust, combine first 3 ingredients in a small bowl, tossing
mixture well with a fork. Sprinkle mixture into the bottom of a 9-inch
springform pan coated with cooking spray.

3. To prepare filling, place cheeses and tofu in a food processor, and process
until mixture is smooth. Add 1 cup granulated sugar, flour, and next 5
ingredients (flour through egg white); process until smooth, scraping sides of
processor bowl occasionally. Pour filling into prepared pan. Bake at 325
degrees for 1 hour and 20 minutes or until almost set. Remove from oven.

4. To prepare topping, place sour cream, 1/2 cup granulated sugar, lemon rind,
and vanilla in a small bowl; stir well. Spread sour cream mixture over
cheesecake, and bake an additional 8 minutes. Turn oven off, and partially
open oven door; leave cheesecake in oven 30 minutes. Remove from oven. Cool 20
minutes on a wire rack; cover and chill 8 hours. Garnish with lemon and lime
slices, if desired. Yield: 12 servings.

NUTRITIONAL INFORMATION:
CALORIES 308 (25% from fat); FAT 8.4g (sat 4.1g, mono 2g, poly 1g); PROTEIN
9.2g; CARB 49.9g; FIBER 0.1g; CHOL 55mg; IRON 1.1mg; SODIUM 282mg; CALC 80mg

[Peeps]

Thanks Grace, I can't wait to try this!

[kwormann]

How funny..I was also going to ask for this recipe!

Kim

[Cathy]

I have made this cheesecake several times. It is wonderful & doesn't have the heaviness in your tummy after eating that most cheesecakes have. This is one of my favorites!