Cherry Cheezecake Recipe
- 2 cups graham cracker crumbs
- ¼ cup real maple syrup
- 1 (8 ounce) package firm silken tofu
- 1 (8 ounce) container nondairy cream cheese
- 1 tablespoon lemon zest
- 1 ½ lemons, juiced
- 1 cup confectioners' sugar
- 1 tablespoon cornstarch
- 2 tablespoons soy milk
- 1 (21 ounce) can cherry pie filling
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: 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.
step 3: 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.
step 4: 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.
step 5: Invert onto a plate, and then invert again onto a serving platter. Pour cherry pie filling over the top, and serve.