Vegan Raspberry / Blueberry Cheesecake
We have been looking for recipes to use with all the raspberries that we have been getting this year. This recipe comes form Alicia Silverstone's book The Kind Diet. I have modified the recipe slightly after making it a few times. This is a vegan recipe that doesn't contain dairy. It is absolutely delicious!
1/2 cup Earth Balance Butter
2 cups graham cracker crumbs
1 (12 oz) package silken tofu
1 cup nondairy cream cheese
1 tablespoon safflower oil
1/4 cup maple syrup
1/4 cup soy milk
2 teaspoons arrowroot
1 teaspoon vanilla extract
Fresh raspberries and blueberries for topping
Preheat oven to 350 deg.
Oil an 8" or 9" spring form pan.
Melt the butter in a small saucepan. Remove from heat and stir in graham cracker crumbs. Press the mixture into bottom and slightly up sides of spring form pan. Bake for 5 minutes and then let cool on baking rack.
Combine tofu, cream cheese, oil, syrup, soy milk, arrowroot and vanilla extract in a food processor or blender and process until smooth. Pour the mixture into the graham cracker crust and smooth the top with a spatula.
Bake the cheesecake for 45 minutes to 1 hour. Let the cheesecake cool to room temperature. Toss fresh raspberries and blueberries with 1 to 2 teaspoons of maple syrup to create a slight glaze. Top the cheesecake with the berries and chill until ready to serve.