Tofu Cheesecake with a Fresh Berry Top..

Cooking Instructions

1. Preheat oven to 350.

2. Spray a 9" round cake pan and line the bottom with a piece of parchment or wax paper cut to fit.

3. In a food processor fitted with a metal blade, process graham crackers to make fine crumbs.

4. Add egg white and honey and process until dough begins to come together to make a ball.

5. Press dough into bottom of prepared cake pan. Wipe out processor work bowl.

6. Place tofu, egg whites, raisins, orange juice, maple syrup, orange zest, vanilla and orange extracts and cinnamon into work bowl and process for about 2 minutes.

7. If using vanilla bean, split it lengthwise with a sharp knife and scrape the seeds into the tofu mixture. Process for 1 more minute. (Reserve vanilla bean pod to flavor another recipe; wrap it airtight and freeze.)

8. Pour batter over the crust and bake in preheated oven until cheesecake is slightly firm to the touch, about 1 hour. Cool and then chill.

9. Press graham cracker crumbs into the side of the cooled cake. Spoon fruit topping over the top. Chill until ready to serve.

To Make Topping

1. Dissolve cornstarch in apple juice.

2. Place frozen berries in a saucepan with sweetener and bring to a boil.

3. Add dissolved cornstarch and boil until thick, about 2 minutes. Remove from heat.

4. Stir fresh berries into thickened mixture.

Wine Pairing(s)

St. Christopher Riesling Kabinett

Brauneberger Riesling Spätlese 'Juffer-Sonnenuhr'

Weber Riesling

Weggy Marly's Blush Semi-Sweet

Reichsgraf Von Kesselstatt Riesling Auslese 'Scharzhofberger'

Dr. Heidemanns-Bergweiler Riesling Kabinett 'Graacher Himmelreich'

Schmitt-Sohne Riesling Spätlese

Willi Schaefer 'Graacher Domprobst' Riesling Auslese

Max Ferd. Richter Reisling

Georgian Royal Kindzmarauli