Blackberry Vegan Tofu Cheesecake

In my last post Lunar New Year Food (Vegetarian Style) I showcased the Berry Mix Tofu Cheesecake. It uses tofu and soy cream cheese as the main ingredients and was topped with strawberries, blackberries, and blueberries. Previously, I had also posted a recipe for a Blueberry Tofu Cheesecake that utilized tofu and soy milk instead. I usually bake the cheesecake with soy cream cheese and tofu. I enjoy this version more because of its creamier texture.

Here’s the recipe for the cheesecake. This one is not as extravagant as the one I made for Lunar New Years and is only topped with blackberries. The recipe is very simple.
Ingredients:

• 1 (12 ounce) package of tofu (Mori-Nu Silken Firm Tofu works great)
• 1 (8 ounce) package of soy cream cheese (Tofutti dairy-free cream cheese)
• 1 cup sugar
• 1 tbsp vanilla extract
• 1 (9 inch) prepared graham cracker crust
• 1 tbsp of arrowroot (or a thickening agent or your choice)
• Optional: Blackberries or fruit(s) of your choice (Strawberries would be nice too… or blueberries, I’m a big fan of those too.)

Directions:

1. Preheat oven to 350 degrees F.
2. Using a hand held mixer or blender, puree the tofu until smooth.
3. Mix in the sugar, soy cream cheese and vanilla. Blend until smooth.
4. Pour the mixture into the graham cracker crust. Throw in the blackberries (or fruit of your choosing) into the cake, (evenly spaced?).
5. Bake for 50 minutes.
6. Turn the oven off and leave the cake in the oven to cool for about an hour.
7. Remove the cake from the oven and let it cool.
8. Refrigerate the cheesecake overnight.

Serve the cake at room temperature.