Bryanna’s No-Bake Cheesecake Pie

Recipe by: Bryanna Clark Grogan

Serves 8

You can make this “cheesecake” with your own favorite fruit topping, such as strawberry or blueberry.

NOTE: You can use either 1/2 tsp. or 3/4 tsp. of agar powder in the filling– I prefer a slightly soft filling, so I use 1/2 tsp., but if you like it firmer use the 3/4 tsp.. Don’t use anymore than that, however, or it becomes rubbery.

1 9″ No-Fat vanilla Cookie or Graham Cracker Crumb Crust
Filling:
1 and 1/4 (12.3 oz.) boxes extra-firm SILKEN tofu
3/4 c. plus 2 T. water
1/3 c. light unbleached or white beet sugar
2 T. lemon juice
1 tsp. lemon extract
1/2-3/4 tsp. agar powder (or 1-1 and 1/2 T. agar flakes)
1/2 tsp. vanilla
1/4 tsp. salt
OPTIONAL: 1/2 tsp. coconut extract (I think this adds a richer flavor)

Make the crust and either microwave on HIGH for 2 minutes, or bake at 350 degrees F for 5 minutes, then cool while you make the filling.

To make the filling, mix the water and agar in a small saucepan, let it sit for a few minutes, then stir constantly over high heat until it boils. Turn it down and simmer gently for 3 minutes. Add the tofu, crumbled, to the pot along with the sugar and lemon juice. Stir until the tofu is hot to the touch (this is important so that the agar does not gel too quickly). Pour this into the blender or food processor with the extracts and salt and blend until VERY smooth, stopping and scraping the mixture down a couple of times. Pour the mixture into the prepared pie pan and smooth the top. Refrigerate until firm and cold, at least 2 hours.

Spread the fruit topping evenly over the top before serving. Cut into 8 wedges.

From the Beginner Board at www.vegsource.com

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