Fourth of July Cheesecake Pie

There are some recipes in my cookbooks that I find myself returning to over and over again,…this is one of them. I love how simplistic the recipe is to make combined with the fresh taste of summer strawberries and the crispness of a new blueberry. I think you will be surprised at how creamy and rich this cheesecake really is. Enjoy!

HONEY GRAHAM CRUST

10 whole honey graham crackers, healthful variety

2 tablespoons Sucanat

2 tablespoons pure maple syrup

2 tablespoons water

In a food processor, turn graham crackers into crumbs. Add remaining ingredients and pulse just until crumbs are well coated. Press evenly along bottom and sides of a deep-dish pie plate. Bake at 350 degrees F for 12 minutes. Remove from oven and cool.

FILLING

2  containers (8 ounces each) Tofutti Better Than Cream Cheese or Soya Kaas

1/2 cup milled cane sugar

1/4 cup fresh lemon juice

3 tablespoons EnerG egg Replacer

1 quart fresh strawberries

1 1/2 cups fresh blueberries

1. In a food processor whip together the imitation cream cheese and cane sugar until sugar begins to dissolve.

2. In a small cup, whisk together the lemon juice and egg replacer. Add to cream cheese mixture and blend till smooth. Set aside 1/8 cup for a later use.

3. Spoon remaining cream cheese mixture into a medium sauce pan and heat over medium, stirring constantly until thick and smooth. Allow to cool to room temperature.

4. Wash and dry berries. Select the best strawberries for the garnish (step 7). You will need 5 large or 8 smaller berries. Do not remove tops. Slice berries in half from bottom to top cutting through green part; set aside.

5. Remove tops from remaining berries and slice thinly. Arrange on the bottom of cooled pie crust. Top with cheesecake filling, making sure to completely cover berries.

6. Top cheesecake with blueberries one layer thick (they should cover top of pie).

7. Carefully dip the narrow pointed end of the remaining strawberry halves in reserved 1/8 cup uncooked cheesecake filling, making sure not to go up too far on the strawberry. They should be half red and half white. Arrange in a circle on top of blueberries close to the edge of the pie with tips facing center.

8. Refrigerate until cold; about 2 hours.

Serves 8.

A Valentines No-Bake Dark Cherry Cheesecake

Rich Cherry Cheesecake for Valentines Day

If you are looking for the “Perfect Valentines Day Treat” to surprise your valentine with something new, delicious, and satisfying without the high calorie count then you are in the right place. This velvety treat is the ultimate find that will earn you some extra Cupid points …

---

First, Prepare the Honey Graham Crust

No-Bake Dark Cherry Cheesecake

10 whole honey graham crackers, healthful variety
2 tablespoons Sucanat
2 tablespoons pure maple syrup
2 tablespoons water

In a food processor, turn graham crackers into crumbs. Add remaining ingredients and pulse just until crumbs are well coated. Press into a 9-inch pie plate or 9-inch heart-shaped pie plate evenly on bottom and around sides. (This crust does not need to be baked, but for a crunchier texture it can be baked at 350° F for 12 to 15 minutes. Cool completely before adding filling.)

---

Now, Prepare Your Filling

1 cup water
1/2 cup cornstarch
1 cup silken, extra-firm Mori Nu tofu
1 cup Tofutti Better Than Cream Cheese, or Soya Kaas imitation cream cheese (both are good; Soya Kaas tastes more like cream cheese, but contains a dairy derivative)
1 1/2 cups Better Than Ice Cream mix, vanilla flavor

1. In a 1-cup measuring cup, add water to cornstarch just until smooth. Use a spoon to break up any lumps. Put the remaining water in a small saucepan and heat over medium-high. Stir in cornstarch, stirring constantly. Lumps will begin to form on the bottom of your spoon. Continue stirring and heating until you have one solid ball in the bottom of your pan. Remove from heat.

2. In a large food processor, put your cornstarch ball, tofu and cream cheese. Process until fairly smooth. Add Better Than Ice Cream powder and process until smooth and sugars dissolve, scraping down sides once or twice. Pour into crust and smooth top.

---

Now, We Make Our Cherry Glaze

1 can Welch’s 100 percent white grape raspberry frozen concentrate
1/4 cup cornstarch
1 bag (12 ounces) frozen dark sweet cherries

1. In a cup, mix a little concentrate into cornstarch stirring until dissolved. Press out any lumps with the back of a spoon.
2. In a small saucepan, whisk together the concentrate and the cornstarch mixture. Cook, stirring constantly until mixture boils. Hold at a rolling boil for 3 minutes. Remove from heat.
3. Stir in frozen cherries, coating well. Top pie completely, covering the filling. Refrigerate before serving.