Too Good to be True Tofu Cheesecake

What you need:

2 cup firm silken tofu
1/3 cup vegan tofu cream cheese
1/3 cup vegan tofu sour cream
2 tablespoon tahini
2 tablespoon cornstarch
1 cup sugar
1 teaspoon vanilla
egg substitute equivalent to 3 eggs
3 tablespoon orange juice or fresh lemon juice
1 teaspoon fresh grated orange or lemon zest
1/4 cup vegan chocolate chips (optional)
one pre-made vegan graham cracker crust

What you do:

Place all ingredients except egg replacer into a food processor and blend until extremely smooth, creamy and thoroughly blended. Remove mixture to mixing bowl and fold in eggs with a wire whisk or rubber spatula. Pour mixture into your own home made graham cracker crust or a pre-made one. Any excess filling can be baked in a small baking dish and eaten by itself later. bake at 350 for about 1 hour. Cake may seem jiggly when pulled out of the oven but this is ok. Chill at least 8 hours in fridge or over night before serving.

Preparation Time:

1 hour

Cooking Time:

Servings:

6-8

Recipe Category:

Cakes