Lemon-Berry Cheesecake

Makes: 8 Slices, Preparation time: 10 minutes, Cooking time: 1 hour and 10 minutes

Ingredients (use vegan versions):
- 1 graham cracker pie crust (store bought or home-made)
- 1 cup silken tofu
- 1 cup strawberries, fresh or thawed frozen
- 1/2 cup mixed berries (I used blueberries, blackberries, and raspberries)
- 1/2 cup sugar
- 2 teaspoons lemon extract
- 2 tablespoons cornstarch

1) Preheat oven to 350 degrees Fahrenheit. In a food processor, combine silken tofu, mixed berries and strawberries. Process until smooth. You’ll probably have to scrape down the sides a few times to make sure everything is combined.
2) Add constarch and lemon extract, then blend until smooth. Then pour in the sugar and (for the last time, I promise) combine until smooth.
3) Pour the tofu/berry mixture into the pie crust. Put the pie into the heated oven and bake for 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the middle. Chill for at least 5 hours, then slice and serve! Feel free to garnish with vegan whipped cream.

Source of recipe: VegWeb Lemon-Berry Cheesecake

More on this recipe, comments & photos can be found on the link above. I thought I'd post this because it sounds great for summertime heat!