This is a delicious cheesecake recipe was adapted from Daniel’s mothers original recipe, and is a favorite from his childhood. It is best served after being chilled in the refrigerator for at least four hours and served with a mixed berry compote. It can be stored in the refrigerator for 5-6 days and in the freezer for several weeks!
Makes 10-12 slices
Granola Pie Crust:
To make the crust, use 3 cups granola (I used the whole bag of Udi’s GF 12 oz granola)
4 Tbsp of soy milk to moisten.
Crust directions:
Put granola in a food processor and grind to desired texture. Add soy milk and mix thoroughly. Press into a 9 inch pie dish.
Filling:
2 containers Tofu Cream Cheese, 8 oz.
1 container Tofu Sour Cream, 6 oz.
1/2 cup +3 tbsp honey
3 Tbsp lemon juice
1 tsp vanilla extract
3 tsp egg replacer (Ener-G Egg Repalcer)
2 tbsp water
pinch of salt
Filling Directions:
Gently whisk egg replacer with water. Beat cream cheese, sour cream, and honey in food processor, or with an electric mixer until soft and creamy. Add lemon juice, vanilla, and salt. Continue mixing/processing and add egg replacer mixture. Pour into granola pie crust and bake 30-40 minutes on 350 degrees. Set aside to cool. Store in the refrigerator until firm.
See recipe for Dark Cherry Compote recipe and if desired, substitute cherries for frozen mixed berries or raspberries!
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