10.5 oz silken tofu (firm or soft is fine)
1 lb vegan creem cheese (Tofutti's)
2 tbsp arrowroot or cornstarch
1 tbsp lemon zest
2 tsp vanilla extract
3/4 cup sugar
For the crust, I just buy a Keebler graham cracker crust - the ones we have are vegan.
Preheat oven to 325 F. Add all ingredients to a food processor or blender. Process/blend for 2 minutes, scraping edges a few times. Pour into graham cracker crust. Heat at 325 for fifty minutes. Turn off oven, leave cheesecake inside cooling oven for another hour (this step makes a difference). Place in refrigerator for at least 4 hours before serving.
Raspberry sauce (make before serving)
Heat one jar of spreadable raspberry fruit in small saucepan. Stir until heated through and liquidy - about 1-5 minutes, depending on stovetop. Add 1 cup of fresh raspberries.
You can let the sauce cool or serve warm/hot over the cooled cheesecake. Either way is delicious. :)