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  • Anika Holder

    Creamy, Dreamy Gluten-Free Cheesecake Cheesecake SERVES 8 The texture of this cheesecake is silky-smooth. No one will guess it’s made with tofu. 1 (16-ounce) package silken tofu, drained 1 cup sugar 2 (8-ounce) packages dairy-free cream cheese 1 egg,* room temperature 2 teaspoons vanilla 1 gluten-free crust of choice, prebaked - Topping of choice 1. Preheat oven to 325 degrees. 2. Place the tofu in a food processor and blend until smooth. Add the sugar and dairy-free cream cheese and blend. Add the egg and vanilla and blend. 3. Pour the batter into the prebaked crust. 4. Bake in preheated oven on the middle rack for 45 minutes. The edges will be firm, the center soft. 5. Turn the oven off and leave the cheesecake in the oven with the door slightly ajar for 1 hour. 6. Remove from oven and cool completely before refrigerating. Slice and serve or finish cheesecake with toppings of choice. Each slice with graham cracker crust contains 405 calories, 20g total fat, 9g saturated fat, 0g trans fat, 49mg cholesterol, 279mg sodium, 52g carbohydrate, 1g fiber, 10g protein. *For Egg-Free, Dairy-Free Cheesecake, add 2 tablespoons cornstarch to processed tofu mixture and blend. In a small bowl, whisk 1½ tablespoons egg-replacer with 6 tablespoons water until frothy; mix into batter and continue with recipe instructions. For Dairy-Free Chocolate Cheesecake, add ½ cup unsweetened cocoa to food processer when blending in the sugar. If making the egg-free version, it's not necessary to add the cornstarch.

  • Sally Hollingworth

    Dairy-Free Cheesecake - Recipes Article

  • Daisy Will

    Lactose Free Cheesecake Recipe1

  • Heather Unger

    Dairy free cheesecake

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