Say Cheese Cake

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* Exported from MasterCook *

 

" Say Cheese " Cake

 

Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 94

Serving Size : 8 Preparation Time :0:00

Categories : Desserts Fruits

Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***FOR THE CRUST***

1 cup graham cracker crumbs

(about 4 crackers)

3 tablespoons soy margarine -- melted

***FOR THE CAKE***

3 cups firm silken tofu -- patted dry

1 cup sugar or a natural sweetener

1/4 cup soy milk

2 tablespoons canola oil

1 tablespoon cornstarch

1 teaspoon vanilla extract

2 cups fruit spread or pie filling

OR fruit coulis for topping -- (see Note)

Mint sprigs and fresh berries for garnish --

(optional)

 

Serves 8

 

No cheese here - but lots of reasons to smile. For a touch of elegance,

serve slices of the cheesecake on a pool of fruit coulis (simply puree some

fresh fruit in a blender or food processor), and garnish with fresh berries

and a sprig of mint.

 

To make crust: Preheat the oven to 350F. Lightly oil a 9-inch springform

pan. Place the crumbs in the bottom of the pan, add the melted margarine,

and toss with a fork until blended. Press the crumb mixture into the

bottom and up the sides of pan. Bake for 5 minutes, or until lightly

toasted. Set aside.

 

In a blender or food processor, process the tofu, sugar or other sweetner,

soy milk, oil, cornstarch, and vanilla until smooth. Pour the filling into

the prepared crust and bake for 30 minutes, or until firm. Remove from the

oven and let cool completely. Spread the desired topping on the cheesecake

and refrigerate for at least 2 hours before serving. Serve with topping,

over or under each slice, garnished with mint sprigs and berries, if you like.

 

Note: If using fruit spread or pie filling instead of fresh fruit, place it

in a small bowl and stir until smooth before spreading it on (or under) the

cheesecake.

 

 

 

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