In the preamble to this most foul-sounding creation, Toni exhorts in an unbelievable statement, “This is the best recipe for tofu cheesecake and it’s healthy and tastes great!” On first read I was struck by the irony of this claim. In a further comment which, to this educated reader, suggests the true origin of the recipe, Toni adds, “This recipe would not have been possible without my infamous sous chef, Bert Padell.” Now as an ex-music business insider, I can tell you that Padell was Toni’s business manager (though I suspect as the songbird has filed for bankruptcy at least once, he may no longer hold this position). My hunch is that Padell got his then-client to contribute to the cookbook which was a charity sort of thing and to make it easy for Toni, supplied the recipe himself. This is just a guess, but it goes a long way toward explaining how one of the most powerful business managers got relegated to “infamous sous chef” by a bankrupt singer; and what’s with the word “infamous?” Was there a kitchen incident she is alluding to but doesn’t want to share? Is it an attempt to “make a funny?” Isn’t a tofu cheesecake funny enough?
In any event, the cake sounds God awful and as the cookbook itself was riddled with typos, Stargayzing is indemnifying itself 100% from whatever happens when you attempt it. Bake this cake, if you must, but bake it at your own risk.
1 16-ounce box graham crackers, crushed
4 tablespoons sugar
1/2 teaspoon cinnamon
4 tablespoons butter, melted
9″ or 10″ Spring Form pan
waterbath baking sheet
2 pounds tofu
2 cups sugar
1 1/2 cups non-fat fruit yogurt
1 teaspoon vanilla
3 tablespoons flour
pinch of salt
4 egg whites
Pre-heat oven to 400° F.
Crust: Combine graham cracker crumbs, sugar, cinnamon and butter. Press 1/2 crumb mixture onto sides and bottom on springform pan. Reserve remaining crumb mixture.
Filling: Using electric mixer, beat tofu until creamy. Add sugar, yogurt and vanilla. Sift flour and salt into mixture. In separate bowl, beat egg whites until soft peaks begin to form. Fold egg whites into tofu mixture. Pour into crust and top with remaining crumb mixture. Place on waterbath baking sheet. Bake 30 minutes. Reduce temperature to 300°F and bake 1 1/2 hours.