Nutritional Info

Nutrition Facts

Serving Size 1 (129g)

Calories 244
Calories from Fat 20 (8%)
Amount Per Serving %DIV
Total Fat 2.2g 3%
Saturated Fat 0.5g 3%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 0.8mg 0%
Sodium 31.3mg 1%
Potassium 152.3mg 3%
Total Carbohydrate 51.5g 17%
Dietary Fiber 0.1g 1%
Sugars 48.9g
Protein 5.4g 11%

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Recipe Description
One of my favorite desserts, this New York-style cheese cake uses tofu to replace the usual, cream cheese. Try-it with a spoonful of Quick Strawberry or Blueberry Sauce.
Prep time
20 min
Cook time
1 hr 15 min
Ready In
1 hr 35 min


Serves Tool

Serves To:USMetric
1/2 Teaspoon(t)  salt
1 Teaspoon(t)  vanilla
2 Tablespoon(T)  all purpose flour
1/4 Cup(c)  lemon juice, freshly squeezed
1 Tablespoon(T)  lemon zest, grated
1 Cup(c)  granulated sugar
4   eggs, separated
20 1/2 Ounce(oz)  silken firm tofu
1 Teaspoon(t)  cinnamon, ground
3 Tablespoon(T)  vegetable oil
1 Cup(c)  granulated sugar
5 1/2 Cup(c)  graham wafer crumbs


To prepare the crust: In a small mixing bowl, stir together graham wafer crumbs, sugar, oil and cinnamon. Press onto bottom and 1 inch up sides of pan. Bake in preheated 350 degree F oven, for 10 minutes. Let cool. Meanwhile, prepare the filling: Using a sieve, drain tofu. In a food processor, beat together drained tofu, egg yolks, sugar, lemon zest, lemon juice, flour, vanilla and salt until smooth. In a clean bowl, using an electric mixer, beat egg whites on high speed until stiff peaks form. Fold into lemon mixture, Turn into prepared crust. Bake for 60 to 65 minutes, or until almost firm in center. Let cool before cutting into wedges to serve.

Additional notes

To prevent a metallic taste, line pan with parchment paper so the acid from the filling cannot react with the metal pan. Wrap cake in plastic wrap and store in the refrigerator for up to 4 hours.

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Lemon Cheesecake
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