ABOUT THE RECIPE:
This delectable and creamy-tasting vegan Blueberry Cheeze-Cake has a “melt-in-your-mouth” texture that resembles a rich cream- and egg-laden dessert. The delicate, semisweet flavor makes a welcome finish to any merry meal; however, the cake is so easy to prepare that you may find yourself serving this sweet confection as a weeknight treat on a regular basis!
Makes 6 to 8 servings
3/4 cup packed vegan cookie crumbs (ginger cookies are nice for this)
2 1/2 tablespoons vegan buttery spread
20 ounces firm or extra firm regular tofu, drained
3/4 cup maple sugar, sucanat, vegan cane sugar, or brown sugar
2 teaspoons vanilla extract
1 cup fresh or frozen blueberries
1/4 cup blueberry preserves
1 tablespoon maple sugar, sucanat, or brown sugar
Preheat the oven to 375 degrees F. To make the crust, put the cookie crumbs and the margarine in a medium bowl and stir until incorporated. Press the crumb mixture evenly into the bottom of a 9-inch round springform pan. Put the tofu, sugar, and vanilla extract in a blender or food processor and process until smooth. Pour the tofu mixture over the crust. Spread in an even layer and smooth the top.
Bake for 30 to 40 minutes, or until the center of the cake is firm to the touch. Put the pan on a wire rack. Carefully run a table knife around the perimeter of the cake to ensure it does not stick to the side of the pan. Let the cake cool for 10 minutes, or until firm. Release side of springform pan to unmold.
Meanwhile, put the blueberries, preserves, and sugar in a small sauce pan. Bring to a simmer over medium-low heat and cook for 10 to 15 minutes, until slightly reduced and thickened. Spoon the blueberry topping over the cake, spreading it evenly over the top.
Chill the cake for at least 2 hours before serving. Covered loosely with plastic wrap and stored in the refrigerator, the cake will keep for about two days.