Lemon Tofu Cheesecake I

Crumb crust

 * 1 cup vanilla wafer crumbs
 * 2 tbsp pecans, finely chopped
 * 2 tbsp soy margarine, melted

Filling

 * 1 lb (8 oz) silken tofu
 * 1 lb low-fat cream cheese
 * ¾ cup granulated sugar
 * ¼ cup all-purpose flour
 * 1 tbsp grated lemon peel
 * 1 tbsp vanilla
 * 3 eggs
 * 3 egg whites
 * chopped pecans, optional as needed
 * frozen berries, thawed as needed

Directions

 * 1) Combine vanilla wafer crumbs, pecans and margarine; mix well.
 * 2) Press mixture into bottom of 9-inch spring-form pan.
 * 3) Bake at 375°F for about 8 minutes or until golden brown.
 * 4) Cool on wire rack.
 * 5) In mixer bowl, beat tofu until smooth.
 * 6) Add cream cheese, sugar, flour, lemon peel and vanilla; mix until completely blended.
 * 7) Beat in eggs and whites, one at a time; mix well.
 * 8) Pour filling over crust.
 * 9) Bake at 375°F for 50 to 60 minutes or until filling is set and edges of top are lightly browned.
 * 10) Cool on wire rack and refrigerate overnight to cool completely.
 * 11) Remove ring and press chopped pecans into sides of cheesecake, if desired.
 * 12) Cut into 12 portions, dipping knife blade in hot water between each slice.
 * 13) Serve 1 to 2 ounces berries over each portion.