Sugar Cherry Cheesecake

How to make Sugar Cherry Cheesecake

2 cups graham cracker crumbs

¼ cup real maple syrup

1 package (8 ounces) firm silken tofu

1 container (8 ounces) non-dairy cream cheese

1 tablespoon lemon zest

1½ lemons, squeezed

1 cup icing sugar

1 tablespoon cornstarch

2 tablespoons soy milk

1 can (21 oz) cherry pie

Preheat oven 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs and 1/4 cup maple syrup.

Press into a 9 inch pie pan.

Bake for 5 minutes.

In a blender, combine the tofu, vegan cream cheese, lemon zest and juice, and icing sugar.

Dissolve cornstarch in soy milk and add to blender.

Blend until smooth.

Pour the filling into the crust.

Bake 25 mn at 350 degrees F .

Reduce heat to 325 degrees F and continue cooking for 15 minutes or until set.

Cool on a wire rack, then refrigerate for several hours.

Invert onto a plate, then invert onto a serving platter.

Spoon the cherry pie filling on top and serve.

Enjoy !