Vegan Lemon-Berry CheeseCake

• 1 graham cracker pie crust store bought or home-made
• 1 cup silken tofu
• 1 cup strawberries fresh or thawed frozen
• 1/2 cup mixed berries I used blackberries, raspberries and blueberr
• 1/2 cup sugar
• 2 teaspoons lemon extract
• 2 tablespoons cornstarch

1. Pre-heat oven to 350 degrees.
2. In a food processor, combine silken tofu, mixed berries and strawberries. Process until smooth. You'll probably have to scrape down the sides a few times to make sure everything is combined.
3. Add constarch and lemon extract, then blend until smooth. Then pour in the sugar and (for the last time, I promise) combine until smooth.
4. Pour the tofu/berry mixture into the pie crust. Put the pie into the heated oven and bake for 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the middle.
5. Chill for at least 5 hours, then slice and serve! Feel free to garnish with vegan whipped cream.

graham cracker pie crust, silken tofu, strawberries, mixed berries i, sugar, lemon, cornstarch

Taken from www.yummly.com/recipe/Vegan-Lemon-Berry-_Cheese_Cake-1677595 (may not work)