Raspberry Cheesecake – No-Cheese

  • To serve, remove outer ring of springform pan, but keep cheesecake on the pan base. Cut into 12 slices and serve topped with raspberry sauce. Chill out and store leftover cheesecake and sauce in the refrigerator for up to five days.
  • NOTE *Yogurt Cheese must be made ahead of time.
  • CRUST

    1. 7 oz (200 g) 100% whole wheat honey grahams (non-vegan) or vegan amaranth whole- grain graham crackers (I love Health Valley)
    2. Pinch sea salt
    3. 2 Tbsp (30 ml) unrefined coconut oil or vegan butter substitute (I use Earth Balance), melted
    4. 2 Tbsp (30 ml) brown-rice syrup, yacon syrup or pure honey
    5. 1 tsp (5 ml) pure vanilla extract

    FILLING

    1. 1 x 12-oz (340 g) package silken light
    2. Firm tofu, drained
    3. 1 cup (240 ml) Yogurt Cheese* or 8 oz (225 g)
    4. vegan non-hydrogenated cream cheese
    5. 3 Tbsp (45 ml) brown-rice syrup, yacon syrup or pure honey
    6. Zest and juice ½ lemon
    7. 1 tsp (5 ml) pure vanilla extract
    8. ¼ tsp (1.25 ml) baking soda
    9. 2 Tbsp (30 ml) arrowroot starch
    10. Pinch sea salt

    Raspberry Sauce
    yield: 1¼ Cups (300 ml)

    1. 2 cups (480 ml) frozen raspberries
    2. 2 Tbsp (30 ml) brown-rice syrup, yacon syrup or pure honey
    3. 1 tsp (5 ml) arrowroot starch
    4. 1 Tbsp (15 ml) lemon juice

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