CHERRY CHEESE CAKE
INGREIDIENTS:
1 LB OF FIRM TOFU
1 JAR OF CHERRY PRESERVES
1 CUP OF MAPLE SUGAR
½ OF A BAG OF FROZEN CHERRIES
¼ CUP OF AMARETTO (OPTIONAL)
1 BOX OF GINGER SNAP COOKIES
DASH OF CINAMIN
¼ STICK OF VEGAN BUTTER OR REGULAR BUTTER
PRE-HEAT OVEN TO 375
IN A FOOD PROCESSOR BLEND THE COOKIES, CINAMIN AND BUTTER
UNTIL CRUMBLED. PRESS INTO A PIE PLATE.
IN A HIGH SPEED BLENDER, BLEND THE TOFU AND SUGAR UNTIL VERY
SMOOTH. POUR INTO COOKIE CRUST. BAKE UNTIL GELS TOGETHER, ONLY SLIGHTLY BROWN
AROUND THE EDGES. REMOVE FROM OVEN, LET
COOL.
IN A PAN, HEAT THE CHERRY PRESERVES, CHERRIES AMARETTEO MIX
UNTIL BLENDED. POUR ON TOP OF CHEESE
CAKE. REFRIGERATE SEVERAL HOURS OR OVER NIGHT.
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