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From Our Kitchen: Berry Swirl Tofu Cheesecake

From Our Kitchen

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It’s berry season! Use your freshly picked raspberries and strawberries for this protein-rich, summer-inspired dessert.


1/8 cup raspberries
1 ¼ cups strawberries
1 tablespoon strawberry jam
Cooking spray
1 1/3 cups crushed graham crackers
2 tablespoons trans fat-free margarine
1 tablespoon brown sugar
8 ounces firm tofu
2/3 cup cream cheese
2/3 cup granulated sugar
1 egg
½ teaspoon unsweetened lemon juice
½ teaspoon lemon zest
1 tablespoon all-purpose flour
½ teaspoon vanilla extract
7 raspberries (garnish)


  1. Trim strawberries. Melt margarine. Slice tofu.
  2. Heat oven to 350°F.
  3. In a saucepan over medium heat, cook berries and jam for 5 minutes, stirring occasionally.
  4. Mash berries with a fork and cook until mixture measures 1/3 cup (per pan). Set aside and allow to cool.
  5. Spray an 8-inch spring form pan with cooking spray. Wrap outside with foil and line inside, bottom, and sides with cut parchment paper. Spray pan again.
  6. In a food processor, combine graham cracker crumbs, melted margarine, and brown sugar. Process until crumbs are moistened. Press into the bottom of the pan.
  7. Bake for 10 minutes. Allow to cool.
  8. In a clean food processor, combine: tofu, cream cheese, and sugar. Process for 1 minute or until smooth. Scrape the sides of the bowl and mix when needed.
  9. Add egg, lemon zest, lemon juice, flour, and vanilla. Process for 1 minute or until smooth.
  10. Pour mixture into the pan. Smooth the top.
  11. Drop dollops of berry mixture around top of the cheesecake and swirl with a butter knife.
  12. Lightly cover pan with aluminum foil and bake for 50-70 minutes.
  13. Cool and refrigerate overnight. Garnish with raspberries.

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