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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.