Esther’s Tofu Cheesecake

Esther’s Tofu Cheesecake
2 Tofutti Better Than Cream Cheese 8 oz. containers (plain)

2 TBLS of Vanilla Extract (alcohol free)

4 TBLS of Pure Raw Cane Sugar (fine grain) or 3 TBLS Honey

1 tsp. Fresh Lemon Juice

1/8 tsp. of Sea Salt

2 1/2 tsp. of Kosher Gelatin

1/4 c. Hot water

1 Keebler Graham Cracker Pie Crust (regular not large size)
Mix first 5 ingredients until smooth. Take 1/4 c. of boiling water and add the Kosher Gelatin until dissolved. Blend in the gelatin until the mixture is creamy smooth. The mix will be very loose but as it cools will firm. Pour into your graham cracker crust and smooth out the top. Chill over night and just before serving, top with berries of your choice.
It took me quite a few tries before getting this right but now I have it where I want it. I hope you enjoy this recipe as much as I do.
By: Esther Dawes



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