Cheesecake

Name: Cheesecake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 2 Tbsps cornstarch; 227 grams Tofutti cream cheese; 397 grams silken tofu

This recipe serves 8. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 11g of fat, and Head to the store and pick up almond extract, cornstarch, silken tofu, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 350F. Prepare pie crust if you have not already done so.

Ingredients you will need

Pie Crust

Equipment you will use

Oven

Place tofu and Tofutti in a blender and blend for 30 seconds. Stop, scrape the sides, and blend for another 30 seconds.

Ingredients you will need

Tofu

Equipment you will use

Blender

Add remaining ingredients and blend for 3 minutes, stopping periodically to scrape the sides. Once fully incorporated, pour into prepared pie crust and smooth top with a spatula.

Ingredients you will need

Pie Crust

Equipment you will use

Spatula

Bake 40-45 minutes.

Equipment you will use

Oven

Remove from oven and place somewhere away from heat. Allow to cool to room temperature (about 2-3 hours). Chill overnight or for at least 10 hours before serving. For the blueberry topping pictured in the blog post photos, combine 1 cup frozen wild blueberries with 1/2 cup of water, 1 tbsp agave nectar, 1 tsp lemon zest, 2 tsp lemon juice and 1 tbsp cornstarch mixed into 2 tbsp of water in a saucepan. Bring to a boil over high heat. Allow to thicken, stirring frequently. Turn off heat and allow the mixture to cool. Chill in the refrigerator until serving.Nutritional Information

Ingredients you will need

Blueberries