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Lemon-Berry Cheesecake

What you need: 

1 graham cracker pie crust (store bought or home-made)
1 cup silken tofu
1 cup strawberries, fresh or thawed frozen
1/2 cup mixed berries (I used blueberries, blackberries, and raspberries)
1/2 cup sugar
2 teaspoons lemon extract
2 tablespoons cornstarch

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. In a food processor, combine silken tofu, mixed berries and strawberries. Process until smooth. You’ll probably have to scrape down the sides a few times to make sure everything is combined.
2. Add constarch and lemon extract, then blend until smooth. Then pour in the sugar and (for the last time, I promise) combine until smooth.
3. Pour the tofu/berry mixture into the pie crust. Put the pie into the heated oven and bake for 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the middle. Chill for at least 5 hours, then slice and serve! Feel free to garnish with vegan whipped cream.
Source of recipe: I was experimenting with different ways to use silken tofu and this yummy recipe somehow came out of all the kitchen chaos.

Preparation Time: 
10 minutes, Cooking time: 1 hour and 10 minutes
Cooking Time: 
1 hour and 10 minutes
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

I didn't bake this because it's just too hot, but it still held together pretty decently and was very tasty!  Will definitely have to try this again the right way.

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Thanks! I'm glad you liked it. I've never tried it with Splenda, but now that I've got your confirmation it's still good with it I may try that next time I bake the cheesecake.

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I saw this recipe posted on facebook and figured I'd give it a try. I'm glad I did! It's a nice light summer dessert. I subbed the sugar out for Splenda and it still turned out great. Super easy.

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