Guest guest Posted May 17, 2004 Report Share Posted May 17, 2004 Crust 11 full graham crackers, ground into fine crumbs (about 1.25 cups) 3 tablespoons granulated cane juice 5 tablespoons vegan/parve margarine (the original recipe asks for Spectrum Spread, which is probably only available in the US) Filling 1.5 pounds tofu creme cheese 10.5 ounces silken tofu ..75 cup granulated cane juice 2 tablespoons arrowroot powder 1 tablespoon lemon zest 2 teaspoons vanilla extract 1 pint strawberries, hulled & slices thin For the crust, preheat oven to 325F degrees. Mix graham cracker crumbs and granulated cane juice in medium bowl. Dollop Spectrum Spread over mixture and stir with fork until well blended. Transfer mixture to 9 inch pie pan. Form crust by evenly pressing crumb mixture across surface of pan. Bake crust until lightly browned and firm, 15-20 minutes. Cool crust completely. For the filling, preheat oven to 350F degrees. Place tofu creme cheese, silken tofu, granulated cane juice, arrowroot powder, lemon zest, and vanilla in food processor. Process, scraping down sides of bowl several times until smooth, about 2 minutes. Pour filling into cooled crust. Bake for 50 minutes. Turn off heat but leave cheesecake in oven until edges are set and lightly browned but center still wiggles just a bit, about 1 hour. Remove from oven and cool completely. Wrap tightly and chill at least 4 hours. Just before serving, arrange strawberries in decorative pattern on top. Quote Link to comment Share on other sites More sharing options...
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