Lemon-Berry Cheesecake
1 graham cracker pie crust (store bought or home-made)
1 cup silken tofu
1 cup strawberries, fresh or thawed frozen
1/2 cup mixed berries (I used blueberries, blackberries, and raspberries)
1/2 cup sugar
2 teaspoons lemon extract
2 tablespoons cornstarch
1. Preheat oven to 350 degrees Fahrenheit. In a food processor, combine silken tofu, mixed berries and strawberries. Process until smooth. You’ll probably have to scrape down the sides a few times to make sure everything is combined.
2. Add constarch and lemon extract, then blend until smooth. Then pour in the sugar and (for the last time, I promise) combine until smooth.
3. Pour the tofu/berry mixture into the pie crust. Put the pie into the heated oven and bake for 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the middle. Chill for at least 5 hours, then slice and serve! Feel free to garnish with vegan whipped cream.
Source of recipe: I was experimenting with different ways to use silken tofu and this yummy recipe somehow came out of all the kitchen chaos.
SO HOW'D IT GO?
I didn't bake this because it's just too hot, but it still held together pretty decently and was very tasty! Will definitely have to try this again the right way.
Thanks! I'm glad you liked it. I've never tried it with Splenda, but now that I've got your confirmation it's still good with it I may try that next time I bake the cheesecake.
I saw this recipe posted on facebook and figured I'd give it a try. I'm glad I did! It's a nice light summer dessert. I subbed the sugar out for Splenda and it still turned out great. Super easy.