TIME: Cook time: 45 minutes. Total time: 24 hours. YIELD: 1INGREDIENTS:1 cup raw cane sugar1 ½ tablespoon cornstarch16 oz extra firm tofu8 oz Kite Hill Ricotta16 oz Kite Hill cream cheese1 tablespoon vanilla bean paste1 tablespoon lemon juice or to tastePinch of saltFor the Crust1 1/2 cup gluten-free graham crackers (crumbs)7 tablespoons softened vegan butter¼ cup cane sugar1/8 teaspoon saltFEATURED Almond Milk Ricotta Alternative 8oz 8oz Find in Stores InstructionsIn the bowl of a food processor, blend tofu, cornstarch, and sugar together for 4 minutes until smooth.Add remaining ingredients and continue to blend for another 4 minutes. Mix graham cracker crumbs, sugar, melted vegan butter or margarine, and salt until well blended. Press mixture into a 7-inch springform pie pan.Bake crust at 325 for 7 minutes until it just starts to brown. Cool completely before filling. Fill with cake batter and bake 375 degrees for 45-60 minutes until center is set.Cool completely and refrigerate overnight before serving.
