Filling

• 2 lbs Tofu, firm
  
• 1 C Sucanat
  
• ½ C Soy milk
  
• ½ C Maple syrup
  
• 1⁄3 C Lemon juice, fresh squeezed
  
• 4 Tbl Nutritional yeast
  
• 2 ½ Tbl Arrowroot powder
  
• 2 Tbl Vanilla extract, alcohol free
  
• ½ tsp Sea salt, or to taste
  

Crust - Dry

• 2 C Spelt flour
  
• ¼ C Sucanat
  
• 1 Tbl Arrowroot powder
  
• 1 tsp Baking powder
  
• ¼ tsp Cardamom powder
  
• ¼ tsp Sea salt, or to taste

Crust - Wet

• 1⁄3 C Safflower oil
  
• 2 Tbl Maple syrup
  
• 2 Tbl Apple juice, fresh
  
• 1 tsp Vanilla extract, alcohol free

Loving Preparation
1. Preheat oven to 350°. For Crust, place dry ingredients together in a large mixing bowl and mix well. Place wet ingredients in another bowl & mix well. Add wet to dry, mixing well with hands, crumbling the ingredients together repeatedly. Press into the bottom of a 10” spring form pan. Bake for 5 minutes.
2. Place all Filling ingredients in a large blender and blend until smooth. Pour on top of crust and bake for 1 hour or until top turns a golden brown and center does not jiggle too much. Allow to cool before running a knife around the edge and removing from spring form pan.

Serving Suggestions
Top with pineapple topping , Sismo's Strawberry Sauce, or your topping of choice.
For Chocolate Cheezcake add 2 C of Vegan chocolate chips, melted in a double boiler, to the filling while blending.