This light, mousse-like cheesecake comes courtesy of Jim Stillman, soybean farmer and Chairman of the Iowa Soybean Promotion Board. Jim has made it a mission to perfect his soy desserts, all of which he tries out on his wifefs bridge club. This cheesecake is his tour de force to date-and the clubfs favorite.
Ingredients (Serves 16)
| Crust |
| cups finely crushed ginger snaps |
2 |
| cup finely chopped soynuts |
1/3 |
| tablespoons butter, melted |
6 |
|
|
| Filling |
| ounces light cream cheese, softened |
8 |
| ounces silken soft tofu |
16 |
| cup sugar |
1 |
| teaspoon vanilla extract |
1 |
|
| cup canned pumpkin |
1 |
| teaspoon cinnamon |
1 |
| teaspoon nutmeg |
1/4 |
| Dash ground cloves |
| eggs |
3 |
|
Preparation
| 1. |
Preheat oven 325 degrees. |
| 2. |
To prepare crust, mix ginger snaps, soynuts, and butter. Press onto bottom and up sides of 9-inch springform pan. |
| 3. |
To prepare filling, combine cream cheese and next 7 ingredients (cream cheese through cloves) in food processor, process until smooth. Add eggs, one at a time, process until blended. Bake for 50 to 55 minutes or until center is almost set. Cool before removing side of pan. Refrigerate 4 hours. |
(c)The Soyfoods Council
