Cheesecake

• Total time: 55 min
• Cook time: 45 min
• Prep time: 10 min

• 8 ounces Tofutti cream cheese
• ⅔ cup raw sugar
• ¾ tsp almond extract
• 2 tbsp cornstarch
• 12 ounces mori-nu tofu, extra firm

Preheat oven to 350F. Prepare pie crust if you have not already done so. Drain tofu and transfer to a blender along with the cream cheese. Blend for 30 seconds, scrape the sides, and blend for another 30 seconds. Add remaining ingredients (except crust) and blend for 3 minutes, stopping periodically to scrape the sides.

Once fully incorporated, pour into prepared pie crust and smooth top with a spatula. Bake 40-45 minutes. Remove from oven and place somewhere away from heat. Allow to cool to room temperature (about 2-3 hours). Chill overnight or for at least 10 hours before serving.

For a topping, let frozen strawberries defrost (in a bowl or in their bag). Serve over the cheesecake.

Chef's Notes:

• If you don't have a strong blender or processor, leave the vegan cream cheese out for 20-30 minutes to soften it up.
• Any Mori-Nu tofu will do here, but extra-firm is best.

Servings per batch: 9

• Calories: 158
• Fat: 7.50g
• Carbohydrate: 18.80g
• Dietary Fiber: NA
• Sugars: 16.80g
• Protein: 5.70g