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- 10 Servings
- 15 mins Prep Time
- 2 hr 15 mins Total Time
- 300 Cal/Serving
|Total Fat 15g|
1 pkg Nasoya® Organic Silken Tofu
1 pkg (16 oz) low-fat cream cheese
3/4 cup sugar
4 tsp grated lemon zest
2 tbsp fresh lemon juice
1/2 tsp vanilla extract
1 (9-inch) graham cracker crust
- Preheat oven to 350°F.
- Puree tofu in blender. Add cream cheese and blend. Add sugar and eggs and mix completely. Blend in lemon zest, lemon juice and vanilla.
- Pour filling into graham cracker crust, filling within 1/2" of top.
- Bake in center of oven for 50 to 60 minutes. Cake will be lightly colored on top and may be slightly browned around edges. Cake should jiggle in center. Turn off heat, but leave cake sitting in oven for 60 minutes.
- Set cake on rack and let cool to room temperature. Cover cake with foil and refrigerate in pan overnight before serving.