Ingredients
- 1 Graham Cracker Crust or
1 Caramel Nut Crust
- 1 ¼ cup water
- 2/3 cup pure maple syrup
- ½ cup brown rice syrup
- ½ cup raw cashew pieces
- ¼ cup fresh lemon juice
- 4 Tbs. agar flakes
- 3 Tbs. cornstarch
- 1 Tbs. vanilla extract
- 1 tsp. salt
- 1 lb. firm regular tofu, drained and crumbled
Steps
- Preheat oven to 350 degrees.
- Prepare the crust in a 10-inch springform pan. If using a graham cracker crust, reserve ¼ of crumbs for a topping.
- Place all the ingredients, except the tofu, in a blender, and process until completely smooth.
- Pour half of the mixture into a bowl, and set aside.
- Gradually add half of the tofu to the remaining mixture in the blender, and process until velvety smooth.
- Pour the mixture carefully and evenly over the prepared crust.
- Return the reserved mixture to the blender, and gradually add the remaining tofu, once again processing until completely smooth.
- Pour over the mixture already in the crust, and smooth out the surface.
- If using graham cracker crust, sprinkle the top with the reserved crumbs.
- Bake for 60 minutes. Cool at room temperature, then chill at least 4 hours before serving.
- The top may crack a bit while cooling; this is characteristic of cheesecakes.
Remove the outer ring of the springform pan before slicing.
Hint: Top it with Berry Fruit Sauce for a special taste.
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