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    Cherry Cheezecake


    Source of Recipe


    Unknown

    List of Ingredients




    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
    1½ lemons, juiced
    1 cup confectioners' sugar
    1 tablespoon cornstarch
    2 tablespoons soy milk
    1 (21 ounce) can cherry pie filling

    Recipe



    1 Preheat oven to 350 degrees F (175 degrees C).
    2 In a medium bowl, mix together graham cracker crumbs and 1/4 cup maple syrup. Press into pie tin. Bake for 5 minutes.
    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.
    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.
    5 Invert onto a plate, and then invert again onto a serving platter. Pour cherry pie filling over the top, and serve.

 

 

 


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