Cheesecake
Ingredients:
Filling
2 lbs Tofu, firm
1 Cup Sucanat
½ Cup Soy milk
½ Cup Maple syrup
1?3 Cup Lemon juice, fresh squeezed
4 tbsp Nutritional yeast
2 ½ tbsp Arrowroot powder
2 tbsp Vanilla extract, alcohol free
½ tsp Sea salt, or to taste
Crust – Dry
2 Cup Spelt flour
¼ Cup Sucanat
1 tbsp Arrowroot powder
1 tsp Baking powder
¼ tsp Cardamom powder
¼ tsp Sea salt, or to taste
Crust – Wet
1?3 Cup Safflower oil
2 tbsp Maple syrup
2 tbsp Apple juice, fresh
1 tsp Vanilla extract, alcohol free
Preparation:
Preheat oven to 350°.
For Crust, place dry ingredients together in a large mixing bowl and mix well.
Place wet ingredients in another bowl & mix well.
Add wet to dry, mixing well with hands, crumbling the ingredients together
repeatedly.
Press into the bottom of a 10” spring form pan.
Bake for 5 minutes.
Place all Filling ingredients in a large blender and blend until smooth.
Pour on top of crust and bake for 1 hour or until top turns a golden brown and
centre does not jiggle too much.
Allow to cool before running a knife around the edge and removing from spring
form pan.
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