Blueberry Tofu Cheesecake

Crust
1 13 cups graham wafer crumbs
2 tablespoons butter or soy margarine
1 tablespoon maple syrup

Filling
700 grams soft tofu
1 tablespoon lemon juice
3 tablespoons vegetable oil
12 cup skim milk or low-fat soy milk
1 cup white sugar
1 tablespoon all-purpose flour
1 tablespoon plus 1 teaspoon vanilla extract
18 teaspoon lemon extract
18 teaspoon almond extract

Topping
4 cups fresh or frozen blueberries
2 tablespoons sugar
1 tablespoon plus 1 teaspoon corn starch
1 cup water

Method
Preheat oven to 350°F.
Have a 9 inch spring form pan ready.
Melt the butter or margarine. Stir in maple syrup and graham wafer crumbs. Mix well until the crumbs are moistened. Press crumbs firmly into bottom of pan and about 12 inch up the sides.

Bake 8 minutes.

Drain tofu. Place tofu in a blender container with lemon juice,vegetable oil, milk,sugar and extracts. Blend until smooth. Pour into prepared crust.

Bake 40 minutes, or until set.

Place blueberries and sugar in a pan. Dissolve cornstarch in water and add to pan. Cook over a medium heat, stirring frequently, until the mixture comes to a boil. Continue to cook, stirring constantly for 1 minute. Remove from heat and spoon over cheesecake. Cool, and chill thoroughly.
| Added: Aug 28, 4:04 pm | Views: 1913 | 0 Comments - Post a Comment Below! |

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