No Cheesecake With Mixed Berries

This creamy dessert is stunning  all the joy of cheesecake with a fraction of the fat.

SERVES: 8–10

INGREDIENTS:

• 3 tbsp. soy margarine
• 8 oz. graham crackers, crushed
• 1 tbsp. cornstarch
• 3 tbsp. soy milk
• 1 (12-oz.) package silken tofu, drained
• 8 oz. nondairy cream cheese
• 2/3 cup soy yogurt
• Juice and zest of 1/2 lemon
• Egg replacer for 1 egg
• 1 tbsp. water
• 1/4 cup confectioners’ sugar, sifted
• 1/2 tsp. vanilla extract
• 1 1/2 cups fresh mixed berries
• 2 tbsp. mixed fruit jelly, melted

INSTRUCTIONS:

1. Preheat the oven to 350°F and oil an 8-inch cake pan with a removable base.
2. In a saucepan, melt the soy margarine.
3. Combine 2 tablespoons of the melted margarine with the crushed graham crackers and mix well.
4. Press the mixture into the bottom of the cake pan to form the crust.
5. Bake the crust for 10 minutes, then set it aside.
6. In the same saucepan with the remaining melted margarine, stir in the cornstarch until well combined.
7. Blend in the soy milk and cook the mixture over low heat until thickened. Set it aside.
8. In a bowl or blender, beat the silken tofu, nondairy cream cheese, soy yogurt, lemon juice, and lemon zest until smooth.
9. In a separate cup, whisk the egg replacer with water (following the instructions on the package) until frothy.
10. Stir the frothy egg replacer into the tofu mixture.
11. Mix in the cornstarch mixture, confectioners’ sugar, and vanilla extract until well combined.
12. Pour the mixture over the prepared crust in the cake pan.
13. Bake the cheesecake in the preheated oven for 30 minutes, or until the edges just begin to color. The center will still be slightly wobbly but will firm up when cooled.
14. Once the cheesecake has cooled, arrange the fresh mixed berries on top.
15. Lightly brush the berries with the melted mixed fruit jelly to glaze them.
16. Place the cheesecake in the refrigerator to chill.
17. Serve the cheesecake straight from the refrigerator and enjoy!

VARIATIONS:

PUMPKIN NO CHEESECAKE WITH MAPLE SYRUP PECAN 

• Prepare the basic recipe, adding 1 1/2 cups canned pumpkin purée to the tofu mixture. Replace the vanilla with 1 teaspoon ground cinnamon. For the topping, instead of the berries, toss 1 cup whole pecans with 3 tablespoons maple syrup, 1 tablespoon sugar, and 1/4 teaspoon cinnamon. Bake topping mixture at 350°F for 10 minutes; cool before using to decorate cheesecake.

NO CHEESECAKE WITH GINGER & PINEAPPLE 

• Prepare the basic recipe, omitting topping. Add 1 teaspoon ground ginger to the graham cracker crumbs. Top the cheesecake with slices of fresh or canned pineapple and chopped crystallized ginger.

RASPBERRY NO CHEESECAKE 

• Prepare the basic recipe, adding 1 cup raspberries to the mixture with the vanilla. Use 1 1/2 cups raspberries in place of the mixed berries for the topping.

CHOCOLATE NO CHEESECAKE 

• Prepare the basic recipe, replacing the graham crackers with Oreo cookies. To the filling, stir in 6 ounces vegan chocolate, melted, in place of the lemon juice and zest, and add 10 broken Oreo cookies.