Cranberry Cheesecake

Cranberry Cheesecake

Ingredients:

3 8 oz containers of tofu cream cheese, at room temperature

1/2 cup agave

1 tsp vanilla

3 eggs, at room temperature

1 cup tofu sour cream, at room temperature

1 cup leftover cranberry sauce (I made a homemade version which was just fresh cranberries with water and two tablespoons of agave)

1/4 cup unsweetened orange juice

Baking Instructions:

  1. Preheat the oven to 325 degrees. Cover the bottom of a cheesecake springform pan with aluminum foil so it’s completely covered. You may need two or three layers to make it waterproof. I used an 8 inch pan for this cake to make it thicker but you can use a 9 inch pan for a thinner cheesecake. You’ll just need to adjust the cooking time. Grease the pan with your favorite method.  I just used vegan butter.
  2. In a mixer, blend the tofu cream cheese until smooth.
  3. Slowly pour in the agave, mixing the entire time on low. Scrape down as needed.
  4. Add the vanilla.
  5. Add the eggs, one at a time, blending well after each addition.
  6. Pour the cream cheese mixture into your prepare pan.
  7. If you want the chunkiness of the cranberries, then just dollop the leftover cranberries on top of the cheesecake and swirl through. If you want it smooth like I made it (because my autistic children have a thing about chunks!), put the leftover cranberry sauce in a blender or food processor with the orange juice and puree. Then dollop onto the cheesecake and swirl.
  8. Put the cheesecake pan into a larger pan and fill the larger pan with hot water, halfway up the cheesecake pan.
  9. Bake in the preheated over until the cheesecake is firm around the edges (a knife inserted will come out clean) but still a bit jiggly in the center. If you used the 8 inch pan, it may take 75 to 80 minutes or so. If you used the 9 inch pan, it may be slightly less. Don’t stress if you “overcook” by a little bit of time. It’ll just give you a firmer cheesecake, which some people actually prefer.
  10. When the cheesecake is done, turn off the oven and leave the door open and let the cheesecake cool in the oven before putting it into the fridge to chill.
  11. When you’re ready to serve it, you can drip some melted allergy-friendly chocolate as I did to make it festive or just serve as is or serve with an allergy friendly whipped cream.
  12. Enjoy!

 

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