Egg Free Blueberry Swirl Cheesecake
I’m so excited that it’s almost summertime, which means berry season! If this blueberry cheesecake is a taste of recipes to come, bring it on! Your guests will never guess that this is made from tofu!
Servings: 10
Ingredients
- Crust
- 3 cups Graham Crackers crushed
- 2/3 cup Butter melted
- Filling
- 2 cups Firm Tofu drained
- 2 tablespoons Gelatin Powder
- 1/2 cup Boiling Water
- 1 cup Cream cheese room temperature
- 1 1/2 cups Sour Cream
- 1/2 cup Soy Milk
- 1 1/4 cups Powdered Sugar
- 1 Vanilla Bean guts carefully slice the bean and then remove the insides with the dull side of a knife
- 18 ounces Blueberries
- Additional blueberries for serving optional
Instructions
- Preheat oven to 375 degrees.
- Flip bottom of a 9 inch springform pan so lip is facing down, then lock in place.
- Stir together all crust ingredients in a bowl and then pour into the pan.
- Press onto the bottom of the pan. Bake until set, 15 minutes, then cool completely for about 45 minutes.
- Puree 1/2 of the blueberries and leave the other 1/2 whole.
- In a food processor, blend cream cheese, tofu, sour cream, milk, powdered sugar and vanilla till very smooth.
- Sprinkle the gelatin powder over the boiling water in a small bowl and stir to combine.
- Add the gelatin mixture to cream cheese mixture and blend well.
- Pour 3/4 cream cheese mixture into one bowl and 1/4 to another.
- Pour the blueberry puree into the 1/4 plain filling and mix well.
- Next fold the blueberries into blueberry mixture.
- Spoon the plain and blueberry cream cheese filling alternately into pan, till all the mixtures are used up and gently shake the pan a little.
- To make swirls, gently run a chopstick in circular motion.
- Chill cake in refrigerator for at least 4 hours or overnight.
- For perfect slices, cut cheesecake with a hot knife.