For the Crust
11 graham crackers, ground into fine crumbs (about 1 1/4 cups)
3 Tbsp. granulated cane juice
5 Tbsp. margarine
For the Filling
1 1/2 lbs. tofu cream cheese
10.5 oz. silken tofu
3/4 cup granulated cane juice
2 Tbsp. arrowroot powder
1 Tbsp. lemon zest
2 tsp. vanilla extract
1 pint strawberries, stems removed and sliced thin (or substitute your fave fruit)
• For the crust, preheat the oven to 325°F.
• Mix the graham cracker crumbs and granulated cane juice in a medium bowl. Add a dollop of margarine to the mixture and stir with a fork until well blended.
• Transfer to a 9-inch pie pan and make the crust by evenly pressing the crumb mixture across the surface of the pan.
• Bake until lightly browned and firm, about 15 to 20 minutes.
• Let the crust cool completely before adding the filling.
• For the filling, preheat the oven to 350°F.
• Place the tofu cream cheese, silken tofu, granulated cane juice, arrowroot powder, lemon zest, and vanilla in a food processor. Process, scraping down the sides of the bowl several times until smooth, about 2 minutes. Pour the filling into the cooled crust.
• Bake for 50 minutes.
• Turn the heat off, but leave the cheesecake in the oven until the edges are set and lightly browned but the center still wiggles just a bit, about an hour. Remove from the oven and let cool completely.
• Wrap tightly and chill at least 4 hours.
• Remove from the fridge and add strawberries on top right before serving.
Makes 8-10 servings