TOFU CHEEZECAKE
Down to Earth’s Carol Lent created this delicious recipe that takes the place of the high fat cream cheese cheesecake. It can be topped with blueberries, strawberries, or fruit of your choice.

Crust:
1 C. shredded coconut
1 C. brown rice flour
½ C. walnuts, crushed
1 tsp. sea salt
2 tsp. cinnamon
1/3 C. maple syrup
¼ C. water

Tofu filling:
2 blocks Mori Nu tofu, firm
1/3 C. maple syrup
1/3 C. fructose
1 Tbsp. lemon juice
1 Tbsp. vanilla
1 Tbsp. egg replacer powder
1 Tbsp. cornstarch or arrowroot

Topping:
2 C. frozen fruit
1/3 C. fructose
2 Tbsp. cornstarch or arrowroot
2 Tbsp. water

1. For the crust, mix all the ingredients well and press into a non-stick pie plate. Bake at 350 degrees for 10 minutes and then fill with tofu filling.
2. For the filling, blend all ingredients in a food processor until completely mixed and pour into pie shell. Continue to bake for 25 minutes. Remove pie and allow to cool.
3. For the topping, mix the water and cornstarch and then heat the ingredients in a saucepan until fruit has made a thick sauce. Pour on top of the cheezecake.
4. Refrigerate for at least 2 hours before serving.

Yield: 8 servings