•Mixed Berry Cheesecake•

Serves 8

  • ¾ cup Earth Balance butter

  • 2 cups graham cracker crumbs

  • 1 (12 ounce) package of silken tofu

  • 1 cup non-dairy cream cheese

  • 1 tablespoon safflower oil

  • ¼ cup maple syrup plus an additional 1 to 2 teaspoons if using a fresh fruit topping

  • ¼ cup soy milk

  • 2 teaspoons arrowroot

  • 2 teaspoons vanilla extract

  • ½ teaspoon lemon or orange extract (optional)

  • Fresh mixed berries for topping (or frozen mixed berries, thawed

Instructions

  1. Preheat oven to 350°F. Oil an 8 inch or 9 inch springform pan.

  2. Melt the butter in a small saucepan. Turn off the heat, and stir in the graham cracker crumbs. Press crumb mixture into the bottom and slightly up the sides of the prepared pan, and bake for 5 minutes. Let cool on a baking rack.

  3. Combine the tofu, cream cheese, oil, ¼ cup syrup, milk, arrowroot, vanilla extract, and citrus extract (if using) in a blender or food processor until smooth. Pour the mixture into the graham cracker crust, and smooth the top with a spatula.

  4. Bake the cheesecaek for 45 minutes to 1 hour. Let the cheesecake cool to room temperature. If using fresh berries, toss them with 1 to 2 teaspoons syrup to create a slightly glazed effect. Top the cheesecake with the berries, and chill until you’re ready to serve.

  5. Note: To make the graham cracker crumbs, place the graham cracker squares in a sealed plactic bag and smash with a rolling pin, or grind graham crackers in a food processor. You’ll need 12 to 13 graham cracker squares to make 2 cups graham cracker crumbs.