This blueberry topping can also be used over ice cream or yogurt.
Recipe information
Yield
serves 12
Ingredients
CRUST
FILLING
TOPPING
Preparation
Step 1
Preheat the oven to 350°F. Lightly oil a 10-inch springform pan with canola oil spray.
Step 2
To make the crust, mix the flour, pecans, baking powder, and salt together in a bowl. Stir in the butter substitute, agave nectar, vanilla extract, and cinnamon. Mix well. Pat into the bottom of the prepared pan. Bake for 8 minutes, or until the crust is set, then set aside.
Step 3
To make the filling, place the tofu, cream cheese, canola oil, lemon zest, lemon juice, agave nectar, and salt into a food processor. Blend until very smooth and creamy, with the tofu well incorporated, scraping down the bowl often. Add the soy milk and vanilla extract and blend again until very smooth. Pour into the prebaked crust and bake for 30 to 40 minutes, until the cake is firm in the middle. (The cake will continue to set as it cools.) Cool in the pan on a cooling rack for 30 minutes, then refrigerate in the pan for several hours until well chilled.
Step 4
To prepare the topping, place the blueberries, water, agave nectar, and lemon juice in a saucepan. Cook over medium heat until the mixture comes to a simmer. In a small bowl, dissolve the arrowroot powder in 2 tablespoons cold water and whisk into the blueberry mixture. Cook over low heat, stirring, until the mixture thickens, about 1 minute. Cool to room temperature, then refrigerate the mixture until well chilled and thickened. Spoon the topping on the cheesecake and serve.
