Heart-Healthy Cheesecake with Raspberry Sauce
A quick and easy cheesecake made with tofu and cottage cheese.
Cheesecake
Ingredients
- 350 g (12 ounces) extra firm tofu
- 450 g (2 cups) 2% cottage cheese
- 135 g (⅔ cup) granulated sugar
- 2 Tablespoons lemon juice
- 2 Tablespoons corn flour
- ⅛ teaspoon salt
- 4 egg whites
Directions
- Preheat oven to 350°F (180°C). Lightly coat the bottom and sides of a 9-inch (23-cm) spring form pan with cooking spray.
- Place tofu, cottage cheese, sugar, lemon juice, corn flour, salt and egg whites into the Vitamix Container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 1 minute.
- Sprinkle the oatmeal biscuit crumbs evenly on the bottom of the prepared pan.
- Slowly pour cheesecake mixture into the pan. Bake for 1 hour.
Raspberry Sauce
Ingredients
- 50 g (¼ cup) granulated sugar
- 340 g (2½ cup) raspberries
Directions
- Place raspberries and sugar into the Vitamix Container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 3 minutes.
- Serve sauce over a slice of cheesecake.
Notes
Use leftover raspberry sauce over ice cream or pancakes.
Nutrition Information
| Serving Size | |
| Amount Per Servings |
