Vanilla Bean Dairy Free Cheesecake
12-15 oz. pkg firm tofu, well drained and dried on paper towels
1/2 c. dairy free vanilla yogurt (Can also use greek yogurt)
1/4 c. sugar
1/4 c. The Tasteful Olive Butter infused olive oil, plus more for oiling pan
1/2 t. salt
2 T. The Tasteful Olive Sicilian Lemon white balsamic vinegar
1 t. freshly squeezed lemon juice
1 t. corn starch
3 large eggs
Preheat oven to 350. Place all ingredients except eggs into blender or food processor and blend until silky smooth. Add eggs and blend until well combined. Use butter olive oil to generously oil a glass dish or pie pan, then pour filling in and smooth out the top til flat. Bake 20-30 min until lightly browned. Remove from oven to cool, then refrigerate for at least 4 hrs. Top with fruit and/or with balsamic vinegar reductions.
Author: Heidi King
