We made a Dairy-Free Strawberry Cheesecake for our lactose friend Mr. Jason Schwartz! Who knew that Tofutti's Better than Cream Cheese is actually DELICIOUS?!?? The secret ingredient was our Strawberry Jam topping..
the J+S recipe for Dairy-Free Strawberry Cheesecake
Graham Cracker Crust
- 7 whole graham crackers
- 1/4 cup unsalted butter, melted (if vegan use vegan butter/margarine)
- 2 tablespoons sugar
- 14 oz firm silken tofu
- 8 oz Tofutti Better Than Cream Cheese
- 2/3 cup sugar
- 3 tablespoons flour
- 4 eggs (omit for vegan)
- ¼ lemon
- 1 tsp vanilla extract
- 1 cup vanilla soy milk
Preheat oven to 350°F. In a food processor mix graham crackers, sugar, and melted butter until crumbs are fine and stick together. Press crumbs into bottom and sides of springform pan. Bake crust for 10 minutes or until slightly golden brown. Transfer to cooling rack while preparing filling. Lower oven temperature to 300°F.
Place tofu and cream cheese in the food processor and mix for 1 minute. Then add sugar and flour and process until smooth. Mix in eggs 1 at a time. Add lemon juice, vanilla, and milk and process until very smooth. Pour mixture into prepared crust and bake for 1 hour. Turn off heat but leave cheesecake in oven with door propped slightly open for an additonal hour.
Chill 5-6 hours. (Preferably overnight)
In a small saucepan heat your delicious jar of JamStand Strawberry Jam. Top with jam and fresh strawberries. ENJOY!