Lime Cheesecake

Oct 04, 2012 @ 2:32 PM
Posted by Women's Health, Special Contributor

Nutrition

Cal/Serving: 324
Daily Value: 16%
Servings: 8

Vegetarian

Fat	19g	30%
Saturated	9g	44%
Carbs	33g	11%
Fiber	2g	8%
Sugars	14g	0%
Protein	7g	14%
Cholesterol	32mg	11%
Sodium	219mg	9%
Calcium	162mg	16%
Magnesium	30mg	8%
Potassium	210mg	6%
Iron	1mg	8%
Zinc	1mg	6%
Vitamin A	404IU	8%
Vitamin C	10mg	16%
Thiamin (B1)	0mg	5%
Riboflavin (B2)	0mg	20%
Niacin (B3)	1mg	3%
Vitamin B6	0mg	3%
Folic Acid (B9)	23µg	6%
Vitamin B12	0µg	1%
Vitamin D	0µg	0%
Vitamin E	0mg	1%
Vitamin K	2µg	3%
Fatty acids, total monounsaturated	6g	0%
Fatty acids, total polyunsaturated	2g	0%

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This recipe hails from Fernanda Capobianca, founder of Vegan Divas, and proves that a cheesecake recipe can not only be vegan but can be healthy and delicious for you, too.

INGREDIENTS

One 14-ounce package extra-firm silken tofu
1 cup vegan cream cheese
1/2 cup maple syrup
1 teaspoon vanilla
4 teaspoons grated lime zest, divided
Juice of 3 limes
2 teaspoons agar-agar flakes
1 prepared vegan cookie crust, or pie crust
15 raspberries (optional)

DIRECTIONS

Preheat the oven to 350 degrees.

In a food processor, combine the tofu, cream cheese, maple syrup, vanilla, 3 teaspoons lime zest, and lime juice until smooth. Add agar-agar and blend for about 1 minute. Add the tofu mixture to the pie crust and bake for about 30 minutes.

Turn off the oven, and allow the cheesecake to sit in the oven for another 40 minutes. Remove from the oven and allow to cool, then top with fresh seasonal fruit. Sprinkle with remaining 1 teaspoon lime zest and serve.