Filling:

• 2 lbs Tofu, firm
• 1 C Sucanat
• ½ C Soy milk
• ½ C Maple syrup
• 1⁄3 C Lemon juice, fresh squeezed
• 4 Tbl Nutritional yeast
• 2 ½ Tbl Arrowroot powder
• 2 Tbl Vanilla extract, alcohol free
• ½ tsp Sea salt, or to taste

Crust - Dry:

• 2 C Spelt flour
• ¼ C Sucanat
• 1 Tbl Arrowroot powder
• 1 tsp Baking powder
• ¼ tsp Cardamom powder
• ¼ tsp Sea salt, or to taste

Crust - Wet:

• 1⁄3 C Safflower oil
• 2 Tbl Maple syrup
• 2 Tbl Apple juice, fresh
• 1 tsp Vanilla extract, alcohol free
  

Directions:

Preheat oven to 350°. For Crust, place dry ingredients together in a large mixing bowl and mix well. Place wet ingredients in another bowl & mix well. Add wet to dry, mixing well with hands, crumbling the ingredients together repeatedly. Press into the bottom of a 10” spring form pan. Bake for 5 minutes.
Place all Filling ingredients in a large blender and blend until smooth. Pour on top of crust and bake for 1 hour or until top turns a golden brown and center does not jiggle too much. Allow to cool before running a knife around the edge and removing from spring form pan.

Serving Suggestions:
Top with the Strawberry Sauce from Vegan Fusion, or your topping of choice.
For Chocolate Cheezcake add 2 C of Vegan chocolate chips, melted in a double boiler, to the filling while blending.
 
 

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