Lemon Cloud Cheesecake

By vealam

Ingredients

• 1/2 cup lemon juice (120g)
• 1 1/2 tsp pure vanilla extract
• zest of one lemon
• 1/4 cup pure maple syrup (55g)
• 2 packages mori nu firm tofu (Soy-Free alternative here – just add lemon extract and zest)
• 1/4 cup sugar or coconut sugar OR 1/8 tsp uncut stevia
• 1/3 cup melted coconut butter or raw cashew butter (80g)
• 1/2 tsp salt

Details

Servings 1
Adapted from frame.bloglovin.com

Preparation

Step 1

Preheat your oven to 350 F and fill an 8.5-in springform pan with a crust (or crumbs from 16 graham cracker squares), or grease the pan well if a crustless cheesecake is preferred. Combine all ingredients in a food processor until smooth – don’t over-blend, as you don’t want to introduce air to the cheesecake, which would cause cracking when it bakes. Pour into the prepared pan, then bake one hour on the middle rack. Remove from the oven—the inside will still be wobbly—and let cool. Refrigerate very loosely covered for at least 8 hours, during which time the texture and taste of this healthy lemon cheesecake will change completely. (If using a different size springform, you’ll have to experiment with baking time.) Once the wait period is over, go around the sides with a knife, then remove the springform. I recommend MoriNu, as people sometimes find other brands of tofu to have an aftertaste in recipes.