It's a "filling" in the same sense that a cheesecake has a filling.
When you make the crust, you can do one of two things. You can
form it about halfway up the sides of the springform as well as across the bottom,
giving you a kind of concave "shell" that you can fill with the
tofu mix (whence "filling"). Or, you can press it all into the bottom
of the pan, giving you a torte with a crust on the bottom but not
up the sides. In this case, yeah, the tofu "filling" is more like
a thick layer than a filling per se.
Of these two, I usually do the former, but the result should be
extremely tasty in either case. =)
no subject
It's a "filling" in the same sense that a cheesecake has a filling.
When you make the crust, you can do one of two things. You can form it about halfway up the sides of the springform as well as across the bottom, giving you a kind of concave "shell" that you can fill with the tofu mix (whence "filling"). Or, you can press it all into the bottom of the pan, giving you a torte with a crust on the bottom but not up the sides. In this case, yeah, the tofu "filling" is more like a thick layer than a filling per se.
Of these two, I usually do the former, but the result should be extremely tasty in either case. =)