Eggless Cheesecake

This was totally an experiment - I had three packages of cream cheese that were intended for a cheesecake, but soon realized that baked cheesecakes generally contain eggs. What's a girl to do? I made it anyway. Substituting blended tofu for the eggs (1/4 cup per egg). And what do you know, it turned out quite nicely!Those blobs on the top were jam hearts -before it was baked. Baking, apparently turns hearts into blobs. Good to know.

Cheesecake is super easy, yet impressive. This version is rich and has a thick, crumbly texture which I find nicer than no-bake cheesecakes.

The recipe:

Eggless Cheesecake (you pick the flavour!)

• 1 1/4 cups graham cracker (or chocolate wafer) crumbs
• 1/4 cup melted butter
• 3 pkg (250g each) softened cream cheese (you can use light)
• 3/4 cup sugar
• 3/4 cup soft tofu, pureed
• 1 tsp vanilla
• 3 tbsp jam (or instead you could add 1/2 cup chopped Turtles chocolates - yum!)

1. Preheat the oven to 350F. Combine crumbs with melted butter and press into the bottom of a springform pan. I like to line the sides of the pan with parchment paper, although I forgot this time! It keeps the cake from browning as much, and makes it easier to remove from the pan.
2. Mix the softened cream cheese and sugar until smooth. An electric mixer makes this a lot easier. Add tofu in three parts, blending until smooth each time. Stir in vanilla (and chocolate chunks, if you're using them).
3. Pour over the prepared crust. If you're using jam, put dollops on top and swirl them in by cutting through them with a knife.
4. Bake 50-55 minutes. It should look slightly golden and still wobble a little in the centre when it's done. Turn off the oven and leave the cake in there to cool slowly, with the door slightly open. This helps prevent cracking. Cool it to room temperature, then refrigerate for 3 hours or more.

You can use whatever flavour of jam you want for the top, or leave it out and serve with fresh cut fruit or berries. I was considering using dulce de leche instead, but DH wanted to use some of the strawberry rhubarb jam we made last summer.

I'd love to hear if you try this out!