Tofu Cheesecake

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Tofu Cheesecake

 

1 1/2 pounds silken tofu

1 cup sugar

12 oz. soy cream cheese

1 T vanilla extract

1 gluten free Graham cracker pie crust or nut crust

1 cup {per cake} fresh berries, any kind (optional)

 

Have all the ingredients at room temperature. Preheat the oven at 325

degrees. In a food processor or blender, puree the tofu until smooth.

Add the sugar, soy cream cheese, and vanilla, processing until smooth.

Scrape down the sides as necessary. Pour the tofu mixture into

prepared pie crust and bake for 50 minutes, until slightly browned.

Turn the oven off, leaving the cake in the oven for 1 hour. Remove

and cool to room temperature. Refrigerate the cheesecake overnight.

Serve slightly chilled, garnished with fresh berries. Makes 2 9-inch

cheesecakes. If you're longing for chocolate cheesecake, simply add to

this recipe 1/2 cup unsweetened cocoa and an extra 1/4 cup of sugar.