cherry cheezecake

Ingredients

• Servings: 4
• 2 cups graham cracker crumbs
• 1/4 cup real maple syrup
• 1 (8 ounce) package firm silken tofu
• 1 (8 ounce) container nondairy cream cheese
• 1 tablespoon lemon zest
• 1 1/2 lemons, juiced
• 1 cup confectioners' sugar
• 1 tablespoon cornstarch
• 2 tablespoons soy milk
• 1 (21 ounce) can cherry pie filling

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 2 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, mix together graham cracker crumbs and 1/4 cup maple syrup. press into a 9 inch pie tin. bake for 5 minutes.
• in a blender, combine tofu, vegan cream cheese, lemon zest and juice, and confectioners' sugar. dissolve cornstarch in soy milk, and add to the blender. blend until smooth. pour filling into crust.
• bake for 25 minutes at 350 degrees f (175 degrees c). reduce heat to 325 degrees f (165 degrees c), and continue baking for 15 minutes, or until set. cool on a wire rack, and then chill for several hours.
• invert a plate, and then invert again a serving platter. pour cherry pie filling over the top, and serve.