Personally, I find the idea of skimping on dairy to be highly offensive, because cheese is one of my top five passions in life and I am of the opinion that it should be done right or not at all. So, you can imagine how shocked I was when I tasted a tofu cheesecake, made with soymilk, a measly 2oz of cream cheese, no sour cream — and actually loved it. This threw me into a deep existential crisis from which I have not yet recovered. It is difficult, and painful, but the edge is ever so slightly taken off by the deliciousness of this cake.
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And now you, too can enter a state of confusion in which you are forced to question your entire identity as a lover of cheese! The recipe — devised by chef Jennie Trinh for Weight Watchers, if you can believe it — is below in all its glory. Skeptics are welcomed and even encouraged.
Tofu Cheesecake With Seasonal Berries
Makes approximately 6 servings.
Ingredients:
1/4 cup cream
2 egg whites
1/2 cup sugar
2 oz lowfat cream cheese
1/2 cup soy milk, organic
1/2 pack gelatin, bloomed
Salt, to taste
Berries to garnish
Instructions:
1. Whip cream
2. Whip egg whites to soft peak
3. In a bowl in a bain marie mix cream cheese and gelatin. After it is mixed and
melted add in the bloomed gelatin.
4. Fold egg whites into cream cheese mix. Next fold in whipped cream. Place in
square mold, freeze overnight.
5. Unmold cheesecake and cut into 2x2 pieces. Add berries on top.