Recipe
March 11, 2009
Tofu Cheesecake With Raspberry Mango Sauce Recipe
Step 1. Preheat oven to 350°F.
Step 2. In a medium bowl, combine cracker crumbs, ground almonds, sugar and melted butter until crumbs are evenly moistened. Press firmly into a 9-inch pie plate to form crust. Bake for 10 minutes or until golden. Set aside to cool while preparing the filling.
Step 3. In food processor or blender, combine filling ingredients and process until smooth and creamy. Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours. Serve, topping each piece with 1-2 tbsp raspberry-mango sauce.
Raspberry-Mango Sauce
Step 1. Purée all ingredients in food processor or blender until smooth.
Directions
Yield:
Step 1. Preheat oven to 350°F.
Step 2. In a medium bowl, combine cracker crumbs, ground almonds, sugar and melted butter until crumbs are evenly moistened. Press firmly into a 9-inch pie plate to form crust. Bake for 10 minutes or until golden. Set aside to cool while preparing the filling.
Step 3. In food processor or blender, combine filling ingredients and process until smooth and creamy. Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours. Serve, topping each piece with 1-2 tbsp raspberry-mango sauce.
Raspberry-Mango Sauce
Step 1. Purée all ingredients in food processor or blender until smooth.