Description
It's good… No kidding! Vegan or not, this dessert is a great dairy free treat. This works for people with diabetic and/or heart disease diet guidelines. Prep time is really chill time… There are about 5 minutes of actual busy work for this recipe, 35 minutes of baking and 2 hours of chilling.
Ingredients
- Graham Cracker Crumbs
- Maple Syrup
- Almond Extract
- Silken Tofu
- Sugar
- Tahini
- Salt
- Lemon Juice
- Lemon Zest
- Cornstarch
- Soymilk
- Slivered Almonds
Instructions
- Preheat the oven to 350f
- In a medium bowl, combine graham cracker crumbs, maple syrup and almond extract
- Mix until the graham cracker crumbs are moistened
- Prep a 9 inch springform pan by spraying the bottom and sides with nonstick oil spray, or by oiling with a paper towel
- Bake the crust for 5 minutes, then remove it from the oven and set it aside to cool while you prepare the filling
- Blend all the filling ingredients in a food processor for about 30 seconds, or until smooth
- Pour filling into the springform pan over the cooled crust
- Bake for about 30 minutes or until the top of the cheesecake is lightly browned
- Remove the cheesecake from the oven and allow it to cool
- Place the cooled cheesecake in the refrigerator for at least 2 hours until it is thoroughly chilled and firm
- To serve, take a long knife and heat the blade in hot hot water
- Slide the blade of the knife along the edge of the cooled cheesecake to ensure that it will separate from the pan
- Release the springform ring, slice, sprinkle with slivered almonds if desired and serve cold