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Very Vanilla Cheesecake

Very Vanilla Cheesecake recipe image
This "Very Vanilla" cheesecake is a show-stopping dessert that balances a dense, creamy filling with a sweet, crunchy crust. Made with vanilla sandwich cookies, light cream cheese, and tofu for a lighter texture, it features a robust vanilla flavor profile enhanced by liqueur and extract. The egg whites provide structure while keeping the fat content low. It&# 226;ÂÂs perfect for celebrations, potlucks, or any time you crave a sophisticated yet approachable dessert. The slow baking method ensures a smooth, crack-free surface, while the overnight chill allows the flavors to meld beautifully. Serve with fresh berries for a vibrant contrast to the pale, velvety cake.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 792.0
Dietary: Gluten-free, Low-cal, Vegetarian
Description
This "Very Vanilla" cheesecake is a show-stopping dessert that balances a dense, creamy filling with a sweet, crunchy crust. Made with vanilla sandwich cookies, light cream cheese, and tofu for a lighter texture, it features a robust vanilla flavor profile enhanced by liqueur and extract. The egg whites provide structure while keeping the fat content low. It&# 226;€™s perfect for celebrations, potlucks, or any time you crave a sophisticated yet approachable dessert. The slow baking method ensures a smooth, crack-free surface, while the overnight chill allows the flavors to meld beautifully. Serve with fresh berries for a vibrant contrast to the pale, velvety cake.
Ingredients
  • 11 Vanilla Sandwich cookies;
Directions
  1. 1
    Preheat oven to 225ðF (107ðC). Prepare a springform pan by greasing the bottom and sides.
  2. 2
    Crush the 11 vanilla sandwich cookies into fine crumbs.
  3. 3
    Mix the cookie crumbs with 3 tablespoons of melted butter or margarine until the mixture resembles wet sand.
  4. 4
    Press the crust mixture firmly and evenly into the bottom of the prepared springform pan.
  5. 5
    In a large bowl, combine 16 oz light cream cheese, 12 oz well-drained tofu, 1/2 cup granulated sugar replacement, 1/4 cup vanilla-flavored liqueur, 2 tablespoons cornstarch, and 2 teaspoons vanilla extract.
  6. 6
    Beat the mixture with an electric mixer on medium speed until completely smooth and creamy, scraping down the sides of the bowl as needed.
  7. 7
    Gently stir in 12 egg whites until just incorporated and no white streaks remain.
  8. 8
    Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
  9. 9
    Bake at 225ðF (107ðC) for 1 hour and 20 minutes, or until the center no longer looks wet or shiny and is just set.
  10. 10
    Remove the cheesecake from the oven and immediately run a thin knife around the inside edge of the pan to prevent cracking as it cools.
  11. 11
    Turn the oven off, crack the door open slightly, and return the cheesecake to the oven for an additional 2 hours to cool gradually.
  12. 12
    Remove from the oven and chill, uncovered, in the refrigerator overnight.
  13. 13
    Slice and serve with fresh sliced fruit.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 792.0kcal
% Daily Value *
Total Fat 2.8g5%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 22.0mg1%
Total Carbohydrate 173.2g58%
Dietary Fiber 90.8g364%
Sugars 33.0g
Protein 33.0g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vanilla, cheesecake, tofu, cookies, crust, dessert, baking, light, low-fat, creamy, egg-whites, vanilla-extract, liqueur, cornstarch, chill, slow-bake, sweet, party-food, make-ahead, smooth
Read it online: https://www.chefs-mate.com/recipe/very-vanilla-cheesecake/