Tofu Cheesecake

makes 12 servings

Crust: 1 cup quick oats 1 cup sugar-free graham cracker crumbs 2-3 tablespoons canola oil 2 teaspoons Diabetisweet® Filling: 3/4 cup 2% cottage cheese 1/2 cup soft tofu 1/4 cup 2% milk 1 lb. soft 33% fat cream cheese 3/4 cup Diabetisweet® 2 tablespoons all-purpose flour 11/2 teaspoons vanilla extract 1 cup egg substitute

1. Preheat oven to 350ºF. Spray an 10-inch springform pan with low-fat spray. Wrap the bottom and sides with a sheet of aluminum foil to prevent penetration from water bath. Mix the crumbs, oats, Diabetisweet® and oil together. Press into the bottom of the pan. Bake for 10 minutes. Cool.
2. Process the cottage cheese and skim milk until smooth and lump-free. Cream the cream cheese and 3/4 cup Diabetisweet® until smooth. Add the cottage cheese and skim milk and blend thoroughly.
3. Add the egg substitute, vanilla and flour and mix until smooth. Sift the flour. Add the flour to the creamed mixture and blend thoroughly.
4. Pour into the prepared pan and bake at 350ºF in a water bath, 1/2 way up the side of the pan at 350ºF for 11/2 hours or until the cheesecake is set. Chill overnight and remove from pan.

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