I love cheesecake (who doesn't right?) so in my endeavor to find a (healthy) cheesecake recipe, I found a gem.  I made the conventional, and a paleo(ish) recipe for one of my besties.  The first one is a variation if found in a cookbook called The Sneaky Chef.  If you run across this gem, snap it up.  I promise that it doesn't disappoint.  I only have a picture of the paleo version, but both come out equally delicious.  Trust me, the husband even ate it :)

Crust: 

6  tbs whole wheat flour

6  tbs ground walnuts

6  tbs oat bran

1/4  tsp salt

3  tbs sugar

3  tbs canola oil

Preheat the oven to 350 degrees.  Spray the pie pan, or springform pan with cooking spray. 

In a medium bowl, combine all dry ingredients.  Mix in the oil.  Press the mixture into the pan, make holes with a fork (about 5 times should be fine), and bake for about 15 minutes (until golden brown).

Cheesecake:

14 ounces of firm tofu

8 ounces of light/fat free cream cheese

1 large egg

3 egg whites

1 1/2  c of plain yogurt (you can use lofat/nonfat)

1 tsp vanilla

3/4  c sugar

1/2  tsp salt

Preheat the oven to 350 degrees.

Cube the tofu and the cream cheese.  Puree them in a food processor until smooth.  In a separate bowl, mix egg, egg whites, yogurt, vanilla, sugar, and salt.  Add the tofu/cream cheese mixture.  Mix until a smooth consistency is achieved.  Pour the mixture into the prepared crust.  Bake for an hour.  Check the edges and the center for firmness.  If the center is not firm, then continue to bake for 15 more minutes.  Once the center is firm, let the cake cool for 15 minutes.  Refridgerate for 3 hours before serving.  Top with chocolate syrup, or fresh berries.

Jackie's Paleo Cheesecake

Crust:

3 tbs ground walnuts

3 tbs ground flax meal

12 tbs coconut flour

1/4 tsp salt

1 tbs sugar

3 tbs coconut oil

In a medium bowl, combine all dry ingredients. Mix in the oil. Press the mixture into the pan, make holes with a fork (about 5 times should be fine).  Do not prebake this crust! If you do, it will come out over done :(

Cheesecake:

14 oz firm tofu

8 oz light/fat free cream cheese

1 large egg

3 egg whites

1 1/2 c coconut/milk yogurt (your choice)

1 tsp vanilla

1/3 c honey

1/3 c sugar

1/2 tsp salt

Cube the tofu and the cream cheese. Puree them in a food processor until smooth. In a separate bowl, mix egg, egg whites, yogurt, vanilla, sugar, honey, and salt. Add the tofu/cream cheese mixture. Mix until a smooth consistency is achieved. Pour the mixture into the prepared crust. Bake for an hour. Check the edges and the center for firmness. If the center is not firm, then continue to bake for 15 more minutes. Once the center is firm, let the cake cool for 15 minutes. Refridgerate for 3 hours before serving. Top with fresh berries.