>> Tuesday, June 1, 2010
Level of Difficulty: really easy
Pots/Pans Used: one blender!
2 80z containers of Tofutti Better Than Cream Cheese
1/4 block of extra firm tofu
2/3 cup agave syrup
2 tsp vanilla
2 TBL cornstarch
1/4 cup and 1 TBL chai concentrate
1 9" precooked pie crust
This is another recipe from my LOST finale dinner. Someone expressed interested in me reworking my cheesecake recipe so that I could substitute the sugar. In this case, my sub is agave nectar. This cheesecake is not sugar-free because there is sugar in the cream cheese ingredients and of course chocolate chips. However, If you're looking to cut back a little this is a good recipe. Plus, you can always leave out the chocolate chips and it will still be yummy. Cheesecakes can be really fun to make because you can get creative... oreo cheesecake... tiramisu cheesecake... pumpkin cheesecake... blueberry cheesecake... I'm sure some of those are bound to be in VP's future.
Preheat oven to 350. In a blender, combine cream cheese, tofu, agave, vanilla and chai concentrate. Next, blend in the cornstarch. Make a layer of chocolate chips on the bottom of your pie crust. Then pour the blended mixture into the pie crust, on top of the chocolate chips. Bake for 45 minutes until the top is nice and golden. For best results, refrigerate it for a few hours so it can firm up. But if you can't contain yourself, give it an hour at the very least. Enjoy!