Tofu Cheesecake

Another of the glorious uses of tofu.

• Wheat-free pastry crust, unbaked click for recipe
• 1 1/2 pounds vacuum-packed extra-firm silken tofu
• 14 ounces extra-firm water-packed tofu, drained
• 1 cup maple syrup
• 1/2 cup arrowroot
• 2 tablespoons canola oil
• 1 tablespoon finely grated lemon zest
• 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
• 2 tablespoons white miso
• 1 teaspoon vanilla extract
• 1/'2 teaspoon baking powder
• 1/4 teaspoon sea salt

METHOD

Position the rack in the bottom third of the oven and preheat the oven to 375° F. Bake the crust for 15 minutes, or until set and golden. Set aside. Maintain the oven temperature.

Blend the silken tofu, water-packed tofu, maple syrup, arrowroot, oil, lemon zest and juice, miso, vanilla, baking powder, and salt in a food processor until smooth and creamy. Pour the tofu mixture into the baked crust. Bake for 1 hour, or until the filling is set around the edges and almost set in the center, and the top begins to brown. Transfer to a wire rack and run a small sharp knife around the pan sides to loosen the cake from the pan. Cool completely, then cover and refrigerate at least 4 hours, or until cold.

Release the pan sides from the cheesecake. Cut the cheesecake into wedges and transfer to plates. Spoon the raspberry puree over and serve.

The cheesecake will keep for 1 day, covered, and refrigerated.

Serves: 8 to 10

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Reprinted with permission from ©Ann Gentry, The Real Food Daily Cookbook, published by Ten Speed Press

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