PREP: 30 minutes | COOK: 1 hour | YIELD: 12 slices
You must be wondering how this is possible right? Well, believe me it tastes so good you won’t believe it! It’s a sinful treat brought down to a Clean level with healthful ingredients and a killer taste that will definitely have you coming back for more.
CRUST
7 oz (200 g) 100% whole wheat honey grahams (non-vegan) or vegan amaranth whole-grain graham crackers
Pinch sea salt
2 Tbsp (30 ml) unrefined coconut oil or vegan butter substitute , melted
2 Tbsp (30 ml) brown-rice syrup, yacon syrup or pure honey
1 tsp (5 ml) pure vanilla extract
FILLING
1 x 12-oz (340 g) package silken light firm tofu, drained
1 cup (240 ml) Yogurt Cheese or 8 oz (225 g) vegan non-hydrogenated cream cheese
3 Tbsp (45 ml) brown-rice syrup, yacon syrup or pure honey
Zest and juice ½ lemon
1 tsp (5 ml) pure vanilla extract
¼ tsp (1.25 ml) baking soda
2 Tbsp (30 ml) arrowroot starch
Pinch sea salt
RASPBERRY SAUCE
YIELD: 1¼ CUPS (300 ML)
2 cups (480 ml) frozen raspberries
2 Tbsp (30 ml) brown-rice syrup, yacon syrup or pure honey
1 tsp (5 ml) arrowroot starch
1 Tbsp (15 ml) lemon juice
Preheat oven to 350°F (177°C).
To make crust, pulse graham crackers and salt in a food processor until ground into fine crumbs. While food processor is running, slowly pour in coconut oil, syrup or honey and vanilla. Mixture should resemble wet sand and should stick together when pressed between your fingers. Transfer mixture into a 9-inch springform pan and press down firmly. Bake 8 to 10 minutes until edges are lightly browned. Remove and let cool.
Add filling ingredients to a clean food processor or blender, and blend until smooth. Scrape down sides and blend again to make sure all ingredients are incorporated. Pour over cooled crust and spread out evenly. Bake until golden brown on edges and mostly set, about 45 minutes. Cake will jiggle a bit at center when you shake pan. Transfer to a wire rack for 1 hour to cool to room temperature, then refrigerate until thoroughly chilled.
Add raspberry sauce ingredients to a saucepan and stir to combine. Bring to a simmer on medium-high heat, stirring occasionally, until slightly thickened. Remove and let cool slightly. Refrigerate until ready to use.
To serve, remove outer ring of springform pan, but keep cheesecake on the pan base. Cut into 12 slices and serve topped with raspberry sauce.
CHILL OUT
Store leftover cheesecake and sauce in the refrigerator for up to five days.
NOTE
Yogurt Cheese must be made ahead of time.
NUTRITIONAL VALUE PER SERVING (12 2½-INCH X 4½-INCH SLICES, EACH WITH 1½ TBSP / 22.5 ML RASPBERRY SAUCE):
Calories: 168 | Calories from Fat: 34 | Protein: 9 g | Carbs: 40 g | Total Fat: 4 g | Saturated Fat: 2 g | Trans Fat: 0 g | Fiber: 1 g | Sodium: 352 mg | Cholesterol: 0.4 mg
