Good Friend Tofu Cheesecake with Strawberries

Good Friend Tofu Cheesecake with Strawberries

4 c. mashed tofu
1/4 c. pineapple juice
2 T vanilla
1/2 tsp. lemon extract or 1 Tbsp. lemon juice
2/3 c. honey or maple syrup
2/3 tsp. coriander or cinnamon
1/2 c. oil

Rinse tofu, then drain, mash and measure. Place tofu in bowl and add remaining ingredients. Stir together until well blended. Place half of filling in a blender an blend on high until velvety smooth, stopping blender 2-3 times to stir contents. Pour over crust. Repeat procedure with other half. Spread filling browned and middle is firm.

Remove from oven. Cool. Cover with 4 cups strawberry topping.

Strawberry Topping

4 c. whole unsweetened frozen strawberries
1/16 tsp. salt
3/4 c. apple juice concentrate
3 Tbs. cornstarch

Place berries in bowl and thaw overnight at room temperature. Drain and save juice. Pour into blender and add remaining ingredients. Briefly blend on high. Pour into blender and add remaining ingredients. Again, briefly blend on high. Pour into sauce pan and bring to boil, stirring constantly until thick and clear. Remove from heat. Add berries and gently fold together with rubber spatula. Chill.

Yield: 3 c.

Note: To use this sauce as a filling for other things, add 1 Tbs. more cornstarch.

Variation: Use 1/2 c. apple juice concentrate and 1/4 c. grape juice concentrate in place of 3/4 c. apple juice concentrate. Or may substitute blueberries for strawberries.