HAVE TO eat cheesecake?!

One of my favorite Jewish holidays, Shavuot, just passed.  It’s always been my favorite holiday because you’re supposed to eat dairy foods (…why is it that my favorite things always revolve around food??).  I guess technically, there’s no actual requirement to eat cheesecake on this holiday, but it’s one of those traditions that I love and just HAVE TO follow…wouldn’t want to break with tradition!!

I don’t eat cheesecake that often, so I guess it wouldn’t be a big deal to just eat a slice (sometimes you just want the real deal) and feel gross later (and probably force myself to “diet” for a few days trying to make up for it).  Did you know that your average slice of cheesecake can contain about 20 grams of fat (almost half of that saturated) and about 300 calories? And that’s just the average.  Yup, there’s a reason why we feel so gross after eating this stuff.  

I guess I could just take a few bites, put my fork down, and stare at my plate for a while (or “accidentally” spill some tea or something on my cheesecake so I can’t finish the slice).

Or, I could make this, eat a slice, and feel pretty good about it!

Healthier Cheesecake:

1 14 oz. package silken tofu
10 oz. low-fat whipped cream cheese
3 egg whites
1/3 cup sugar
1 tbsp. cornstarch dissolved in 3 tbsp. almond milk
1 tsp. vanilla extract
1 tbsp. fresh lemon juice
strawberries or other berries as a garnish/topping
prepared graham cracker or cookie pie crust
*definitely make your own low-fat/sugar pie crust if you have time, but if you don’t, there are some yummy ones out there that have natural ingredients, and about 110 calories and 5 grams of sugar per serving!
preheat oven to 350.
drain tofu VERY thoroughly and puree the tofu in a food processor.  add the cream cheese and puree until smooth.  add the eggs and mix until combined.  add the cornstarch mixture and mix until combined. add the sugar and mix until combined. add in the vanilla and lemon juice and mix all the ingredients so that they are well combined.
pour the mixture into the prepared pie crust.  place the filled pie crust on a baking sheet, and bake in the oven about 40-45 minutes, until the filling is set and the top is just starting to turn golden.  don’t worry if it seems like the filling is puffing up above the pie crust (it will settle once pie begins to cool).  
cool for about an hour, and then refrigerate for at least 2-3 hours before serving.  garnish with fresh berries.


I would have really liked to put in a photo of the WHOLE pie – but I didn’t make it in time!  I think you can still get the picture though! I thought this cheesecake was really light and airy and had a good amount of sweetness. Hope you enjoy it, too!


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