• Soyfoodscouncil

Key Lime Cheesecake Tart

Cheesecake Filling Ingredients ¾ cup key lime curd (see recipe below)

1 package 12.3 oz. silken tofu, drained in colander for 5 minutes.8 oz. cream cheese (I used ½ regular and ½ low fat)

⅓ cup sugar

2 large eggs

1 large egg white

1 Tablespoon cornstarch


Lime Curd Ingredients ½ cup sugar½ cup fresh key lime juice (can use bottled if desired)

5 egg yolks

1½ tablespoons butter


Crust Ingredients 1 cup melted butter

2 cups soy flakes (from Microsoy)

1½ cups pretzel crumbs

½ cup sugar

Fruit for topping (mango and blueberries)

Whipped cream topping


Crust Instructions Mix together all dry crust ingredients, then add melted butter.

Mix well with a fork.Press into eight 4-inch tart pans or two larger ones.

Bake at 350 degrees for 5 minutes.


Filling Instructions Combine all filling ingredients (you’ll have some key lime curd left over from batch). Process in a food processor until smooth.

Pour into tart pans.

Bake at 350 degrees for 10 minutes, then 325 degrees for 15-18 minutes, until center is set.

Cool on a rack. Remove tart pans. Store in fridge. Add your favorite fruit and whipping cream if desired.


Lime Curd Instructions Combine sugar, egg yolks, and lime juice in a bowl, strain through tine strainer. Pour into medium heavy saucepan. Cook over medium heat for 8 minutes, stirring constantly with a whisk. Add butter. Cool in an ice bath, stirring occasionally. Cover and chill.

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