Happy Shavu'ot!

Our newest Mini Muffin is here!! He's two weeks old now, and life is slowly returning to normal!

Happy Shavu'ot Shavu'ot is the same as Pentecost, and traditionally cheesecake is served during this holiday. So I have a nice present for you all, a vegan cheesecake recipe.

I do have a disclaimer though, its been a while since I have made this and the last time I did, the vegan cream cheese I used wasn't up to par texture-wise. However, this is a TNT recipe that tastes like cheesecake and is completely vegan!!

Vegan Cheesecake

2 cups graham cracker crumbs
1/4 cup real maple syrup

1 (8 ounce) package firm silken tofu
1 (8 ounce) container nondairy cream cheese
1 tablespoon lemon zest
1 1/2 lemons, juiced
1 cup confectioners' sugar (icing sugar)
1 tablespoon cornstarch
2 tablespoons soy milk

1 (21 ounce) can cherry pie filling (substitute with something??)

Directions
1 Preheat oven to 350 degrees F (175 degrees C).

2 In a medium bowl, mix together graham cracker crumbs and 1/4 cup maple syrup. Press into springform pan. Bake for 5 minutes.

3 In a blender, combine tofu, vegan cream cheese, lemon zest and juice, and confectioners' sugar. Dissolve cornflour in soy milk, and add to the blender. Blend until smooth. Pour filling into crust.

4 Bake for 25 minutes at 350 degrees F (175 degrees C). Reduce heat to 325 degrees F (165 degrees C), and continue baking for 15 minutes, or until set. Cool on a wire rack, and then chill for several hours.

5 Remove from springform pan, serve.