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Savory Tofu Cheesecake
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Create your own unique design of vegetables on top of this appetizer pie. Make it ahead so you can spend time with your guests.
Yield: Makes 12 Servings
Ingredients:
Pastry:
1-1/2 cups all-purpose flour
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/2 cup (1 stick) chilled butter, cut into small pieces
1 egg, beaten
3 to 4 tablespoons ice water
Filling:
1 (8-ounce) plus 1 (3-ounce) package cream cheese, softened
1 cup chopped, drained tofu
1/3 cup mayonnaise
1 tablespoon chopped onion
2 teaspoons chopped shallots
1 tablespoon Dijon-style mustard
Garnishes:
1 cup cherry tomato halves
1/2 cup sliced white mushrooms
1/2 cup sliced ripe black olives
1/4 cup chopped parsley
1/4 cup sliced green onion
2 chopped hard-cooked eggs
1. Prepare Pastry: In a large bowl, stir together flour, Parmesan and salt. Using a pastry blender or two knives, cut in butter until the mixture is the size of small peas. Stir in egg and water just until mixture is moistened. Shape dough into ball; cover and chill for 1 hour.
2. Preheat oven to 425 degrees F. Roll out dough on a floured surface to a 12-inch circle; fit into a 10-inch tart pan with removable bottom. Prick bottom with fork. Trim edges to edge of pan. Bake about 12 to 15 minutes or until light golden brown. Cool.
3. Prepare Filling: Meanwhile, in a food processor bowl or blender container, place cream cheese, tofu, mayonnaise, onion, shallots and mustard. Cover and process until very smooth. Turn mixture into cooled crust; cover and chill 2 hours or overnight.
4. At serving time, arrange garnishes in concentric rings or pattern of your choice on top of pie; cut pie into wedges to serv
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