Looking for a dessert that fits any occasion? We recommend this stunning soy cheesecake to add to your repertoire. Made with a touch of honey and vanilla, its silky smooth quality makes it a delicious option anytime. Serve it at your next dinner party topped with luscious berries or orange marmalade or have a slice or two drizzled with chocolate on a lazy afternoon. It's soy good, you're sure to be back for more. Enjoy!
- For the Crust:
- 1/4 cup Wild Oats Organic Butter, melted, plus 1 tablespoon butter to grease pan
- 8 ounces Graham Crackers, crushed
- For the Filling:
- 1 package Wild Oats Organic Firm Tofu
- 1/2 cup Wild Oats Canola Oil
- 1/2 cup honey
- 1/2 teaspoon salt
- 1/4 cup lemon juice
- 1 large egg, lightly beaten
- 2 teaspoons vanilla extract
- 1 tablespoon flour
- For Topping (optional):
- Marmalade, berries or natural whipped cream
Preheat oven to 350 degrees F. In a large mixing bowl, thoroughly combine butter and Graham Crackers. Grease springform pan with butter and press mixture onto the bottom and sides of the pan. Chill.
Blend tofu, oil, honey, salt and lemon juice until smooth. Carefully add in egg, vanilla and flour until just blended. Pour mixture into the prepared crust and bake for 30 minutes, or until a knife comes out clean. Chill for 2 hours.
Remove from pan and top with fresh berries, chocolate, natural whipped cream or cooked fruit. Enjoy!
Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
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