Delicious Raspberry Tofu Cheesecake
1 container of vegan cream cheese
1 tablespoon lemon juice
about 12 oz. firm tofu (2/3 of a 15 oz. package)
1 cup granulated white sugar
1 teaspoon vanilla extract
1 container vegan raspberry yogurt (I prefer Wholesoy)
1/4 teaspoon cinnamon
1/8 cup vanilla soy milk
vegan graham cracker crust
raspberry pie filling to top
fresh raspberries to garnish
Preheat oven to 400 degrees. Crumble tofu by hand and then put into a blender along with all pie ingredients. Blend until completely smooth- this will be relatively thick. Pour into pie crust and bake for 45 minutes to 1 hour or until a golden skin has formed on the top. Remove from oven and refrigerate several hours until cold. Top with a thin layer raspberry filling and sprinkle fresh raspberries on top of that. Delicious!
SO HOW'D IT GO?
maybe it was me, but i did not like the look and the consistency of the cheesecake. Baking the silken tofu gives it a raw tofu consistency. It came nowhere to looking like real cheesecake. The flavour is great though. I am not going to make this again tho!!! :-\