Yield: 1 (8-inch) cheesecake (12 servings)
This makes an extra-creamy cheesecake.
Preheat oven to 350°F.
1 unbaked (8-inch) graham cracker crust
Blend in a food processor or blender until smooth and creamy:
½ pound silken extra firm tofu
8 ounces dairy-free cream cheese
1/3 cup honey
1/3 cup maple syrup
2 Tablespoons fresh lemon juice
1 teaspoon vanilla
Pinch of salt
Pour into the pie shell, and bake for about 45 minutes or until cracks start to appear around the edge of the filling. Serve cold. Top with Creamy Topping or soy whipped topping if desired.
Yield: 1 ½ cups
Process in a blender or food processor until smooth and creamy:
1 (12.3-ounce) package firm silken tofu
1/3 cup sweetener (honey, maple syrup, etc.)
1 ½ teaspoons vanilla
1 teaspoon lemon juice
1/8 teaspoon salt
Recipes taken from “Tofu Quick and Easy” – Revised Edition by Louise Hagler