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