Tofu strawberry swirl cheesecake

Tofu Strawberry Swirl Cheesecake

Ingredients

Filling

3/4 cup Sucanat Sugar or Agave/local honey

12 oz Firm Tofu (drained)

1 Tbsp lemon juice

1 Tbsp arrowroot powder or cornstarch

1 cup pureed strawberries

1 egg

1 tsp salt

1 tsp vanilla

2 Tbsp vegan. shortening oil (melted) or coconut oil

Crust

1 Cup dates

1 cup almonds

1 cup walnuts

1 Tbsp honey

1 egg

* Blend them in a food processor and press into a greased pie or spring form pan. Bake 350 for 8 min. do this ahead of time and let cool.

Instructions

preheat oven to 350d.

First pre-bake the pie crust. In a food processor ( I used a ninja, love it) process tofu, sucanat or honey, egg, vanilla, salt, and shortening oil. Separate whisk lemon juice with arrowroot powder. Pour into the food processor and blend again. Pour into the pre-baked pie crust and smooth out lumps. Last blend 1 cup strawberries in a processor and pour over filling in a S-like pattern and take a sharp clean knife and make pretty lines all the way across vertical and horizontal. Heat about four to five cups water until boiling. Bake in a hot water bath ,in the oven,of about an 1/2 inch of water for 45 minutes. Turn off the oven and crack the door but leave it in for another 30 minutes. Set out on the counter to cool for 30 more minutes, then place in the fridge. Letting it cool slowly allows it to set up and not crack. Remove from spring form pan and let sit in the fridge for 1 hour or overnight. Yummy enjoy!