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| Pumpkin Tofu Cheesecake Recipe Courtesy Patricia Greenberg Show: Cooking Live Episode: Basics of Soy Overall User Rating: 
This recipe is available for a limited time only. Why? |
Fabulous And Dairey Free
10/24/2006 at 05:13pm
User: Anonymous User Rating:
I am sooooooooooo impressed with this recipe because i LOVE pumkin pie and pumkin cheesecake. This is sort of a cross between the two, and the tofu works beautiful with its silken texture. I am lactose intolerant, and love regular cheesecake...but get sick from it. This is the Best non-dairey alternative.
Unable to cook
10/07/2007 at 04:00pm
User: Linda from Keota, OK User Rating:
I have not being able to try this recipe becuase I can not find soy cream cheese.
It's tofu cheesecake.
09/18/2006 at 09:00pm
User: Sara from Florence, SC User Rating:
I tried this because I saw Morimoto do a tofu cheesecake on Iron Chef America and I'm trying so hard to eat better. Here's the changes I made. I used Splenda instead of sugar and upped the amount from 1 1/4th cup to 2 cups. I added 1/4 tea of ginger to keep the taste in line with traditional pumpkin pie spices. You can still taste a hint of tofu but for what it is, it's pretty good. I made a cheesecake that is low in carbs, fat and calories when compared to regular cheese cake. I'm diabetic so this is great for me! I've already added this dish to my holiday recipe list.