Ingredients:
1 1/2 cups graham cracker crumbs
1/3 cup vegan butter, melted
16 oz. silken tofu
1/2 cup sugar
1/3 cup lemon juice
2 tsp. vanilla extract
1/2 cup pureed strawberries
1 tbsp. cornstarch
Instructions:
Preheat your oven to 350°F (180°C).
Mix together the graham cracker crumbs and melted vegan butter until well combined.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan, using a flat-bottomed glass to create an even layer.
Bake the crust for 8-10 minutes, or until it turns golden brown. Remove the pan from the oven and set aside to cool.
In a food processor, blend the silken tofu until smooth.
Add in the sugar, lemon juice, and vanilla extract, and continue to blend until everything is fully combined.
Add in the pureed strawberries and cornstarch, and blend again until everything is smooth and creamy.
Pour the tofu mixture over the cooled crust, and spread it out evenly using a spatula.
Bake the cheesecake for 45-50 minutes, or until the edges are lightly browned and the center is set.
Remove the cheesecake from the oven and allow it to cool at room temperature for at least 30 minutes.
Once cooled, place the cheesecake in the refrigerator and let it chill for at least 2-3 hours, or until it is fully set.
Serve the cheesecake chilled, and enjoy!
Posted inVegan
Vegan Strawberry Tofu Cheesecake
