Cheezecake

Cheezecake Recipe
plant-based, refined sugar-free, gluten-free, vegan

Crust Ingredients:

• 1, 15 oz. can Chickpeas (drained and rinsed)
• 1/4 cup Pure maple syrup or raw honey
• 4-5 Tbsp Oat or brown rice flour (can also use whole wheat flour if gluten is not an issue)
• 1 Tbsp Water if needed

Filling Ingredients: 

• 1 cup Raw cashews
• 2 cups Firm tofu (14-16 oz. block), drained
• 1/2 cup Water
• 2/3 cup Pure maple syrup or raw honey
• 1 Tbsp Tapioca flour (substitute cornstarch or arrowroot flour)
• Juice and zest of one lemon
• 2 tsp Apple cider vinegar
• 1 tsp Pure vanilla extract
• 1/4 tsp Salt
• 1 Tbsp Miso paste **optional, but really elevates the flavor

Crust Instructions:

1. Preheat oven to 325°F and line a pie form with parchment paper.
2. Add chickpeas, sweetener, and flour to a food processor and process until the ingredients start to form a ball.
3. If the mixture is not coming together add the water. If the mixture seems too moist, add more flour one tablespoon at a time. 
4. Place dough between two sheets of parchment paper and gently roll out until it is approximately 1/4 inches thick and the circle is large enough to fit in the pie form.
5. Carefully peel off the parchment on both sides by flipping dough and peeling back the top layer. Then transfer the dough along with the bottom layer of parchment paper on to pie form. At this point you can press the dough into the form, fix any tears with wet fingers, and trim the top.
6. Prick the bottom with a fork and bake for 15-20 minutes until the crust is browned.
7. Let cool.

Filling Instruction:

1. Preheat oven to 350°F.
2. Add all Filling Ingredients to a blender, blend until very smooth.
3. Pour filling into the cooled crust and bake for 35-40 minutes. Bake until the edges look dry and the center is a little wet but not liquid. The top may crack a little bit while baking. 
4. Let cool to room temperature and then store in the refrigerator.

Topping Ideas: 

• Fresh fruit
• Cranberry relish
• Fruit sauce (heat 1-2 cups of cherries, blueberries, strawberries, raspberries, etc. with juice of one lemon and 1-2 Tbsp sweetener of choice in a small sauce pan over medium heat until mixture thickens. To turn into a glaze place mixture in a blender and blend until smooth).