One way to lighten your cheese cake and invest into a new taste is to introduce tofu!
Here is a simple recipe that will please anyone woorying about unwanted calories:
Baked Tofu Cheese Cake!
-Cream Cheese (Philadelphia): 230 g
-Tofu (kinu tofu): 200g (before pressing water out)
-Sugar: 70g (of your choice)
-Vanilla bean pod: 1 (small) (if not available use vanilla essence)
-Soy milk: a little
-Flour: 2 tablespoons (flour of any kind is fine)
-Cornstarch: 1 tablespoon
-Biscuits (crushed to form a solid base under the cheese cake/optional)
-Line the bottom of a oven cake mold with a layer of crushed biscuit.
You may do without it but it will help absorb excess water from tofu.
-Soften cream cheese to room temperature (you may warm it a bit inside a microwave oven) and mix with sugar.
-Once the cheese and sugar misture has become smooth, add the tofu by crushing it between your palms, addd the whole eggs and mix well with an eletric whisker until you obtain a smooth mixture.
-Cut the vanilla bean lengthwise and extract the inside (or use vanilla essence), mix it with some soy milk and add to the mixture. Mix well.
-The last three steps may be done with a food processor, but mixing all ingredients one by one give you a “right feel”!
-Pour the mixture inside the mold over the biscuit layer and flatten the surface with a spatula.
-Preheat oven to 180 degrees Celsius. Bake for 50 minutes r until you have obtained the right colour and a raising mound in the middle.
-If the colour even then is too white, raise temperature to 200 degrees Celsius and bake for 10 more minutes.
-Let cake completely cool down.
Only then may you take it out of its mold and leave it inside the refrigerator overnight before eating it.