Ingredients
- 12 egg whites
- 11 vanilla sandwich cookies
- 350 gr tofu
- 450 ml cream cheese (light)
- 100 gr granulated sugar replacement
- 60 ml vanilla-flavored liqueur
- 45 gr butter
- 16 gr cornstarch
- 9 gr vanilla extract
In a large bowl combine cream cheese, tofu, sugar replacement, vanilla-flavored liqueur, cornstarch, and vanilla extract. Beat with an electric mixer till smooth. Stir in egg whites. Pour the cream cheese mixture over the crust. Bake at 110ºC for 1 hour and 20 min or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 2 hour. Chill, uncovered, overnight. Serve with fresh sliced fruit.
