White Chocolate Peppermint Cheesecake [vegan!]

Ingredients

• 1 whole Prepared Chocolate Cookie Crust
• 2 cups Firm Silken Tofu (Mori Nu Brand)
• 2 cups Non-dairy Cream Cheese (Tofutti Brand Is The Best)
• ¾ cups Granulated Sugar
• 1 Tablespoon Cornstarch (heaping Tablespoon)
• 1 Tablespoon Vanilla
• 1 pinch Salt
• 6 ounces, weight Non-dairy White Chocolate
• 2 drops Green Food Coloring
• 2 teaspoons Peppermint Extract

Preparation Instructions

Preheat oven to 350°F.

Combine the tofu, cream cheese, sugar, cornstarch, vanilla and salt in a food processor or blender. Process until smooth and creamy. (I have a tiny food processor, so I had to do this step in batches). Add the chocolate to the batter and process again (don’t worry if it clumps up when you add it, it’ll either get smoothed out by the food processor or will melt while baking).

Transfer 1/4 cup of the batter to a small mixing bowl, add the food coloring and mint extract. Mix until blended thoroughly.

Pour 90% of the white batter into the prepared crust. Place dollops of the green mixture evenly on top of the white batter. If you have room, add the remaining white batter, if not, reserve for cheesecake bars. Run a clean knife through the green batter to create a marbled effect. Don’t blend too much, otherwise you’ll end up with a light green cheesecake – not the end of the world, but not as pretty.

Bake for 1 hour and 10 minutes, or until edges are completely set, but the center is still jiggly. Cool, cover loosely and refrigerate 8 to 12 hours before serving.