Crust 1 and a 1/4 cups biscuit crumbs or gluten-free crumbs 2 tablespoons melted butter 3/4 cup fructose
Filling 2 and a 1/2 cups firm silken tofu 6 tablespoons fresh lemon juice 1/2 cup fructose 2 teaspoons organic lemon zest 1 teaspoon vanilla
Method
Preheat the oven to 350 degrees fahrenheit.
To prepare the crust, blend the biscuit crumbs, butter and fructose in a blender or food processor. Pat into a 9 inch springform pan
To prepare the filling, blend together the tofu, sweetener, lemon juice, lemon zest and vanilla in a blender or food processor. Pour the filling into the prepared crust and bake for 45 minutes, or until small cracks start to form around the edges of the cheesecake.
Let cool, cut and serve topped with fresh fruit, fruit filling or a creamy tofu topping.
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