Tuesday, April 13, 2010

Gluten Free Cheesecake!

Gluten-Free/Egg Free Cheesecake

1 c. crushed Pamela’s Ginger Mini-Snapz
2 Tbsp. Earth’s Balance Buttery Sticks
1 Tbsp Honey
2 Tbsp. Cherry Natural Desserts Jel Dessert
1 c. Westsoy Original Organic Soymilk
¾ c. Wholesome Organic Sugar
1 Tbsp. Vanilla Extract
1 container Tofutti Sour Supreme
1 pkg. Mori-Nu Silken Firm Tofu
Directions:1. Preheat oven to 350. Grease 8 inch springform pan.
2. In food processor, process ginger snapz until fine crumbs form. Add butter and honey and process again until well mixed. Remove crumbs and press onto bottom and up sides of prepared pan. Bake for 10-15 minutes. Set aside.
3. Stir gelatin into milk in small saucepan. Wait 1 minute, then heat gently on low heat about 3 minutes, until gelatin is dissolved.
In food processor, process sugar, vanilla, sour cream and tofu until very smooth.. Add gelatin mixture and pulse until well mixed. Pour into prepared crust and chill in refrigerator for 3 hours. Garnish with fruit if desired.

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