High Places

This has to be one of the coolest recipes of all time. Vegan cheesecake, with no refined sugar, and it’s really good!! The raspberries are important

Combine
1 cup unbleached or whole wheat flour
1 teaspoon baking powder

In separate bowl, combine
1/4 cup grapeseed oil
1/4 cup honey
1 Tablespoon cornstarch whisked with 3 Tablespoons water
1 teaspoon vanilla

Mix all together, and spread into bottom of oiled springform pan. Sprinkle with 1 cup fresh raspberries.

Combine tofu yogurt:
1 cups firm tofu
4 Tablespoon grapeseed oil
2 Tablespoon lemon juice
1 Tablespoon honey
2 teaspoons vanilla
1 teaspoon salt
Blend all this in a food processor or blender, or with hand blender. Chill (or not if you are in a rush)

with
1/2 cup honey
2 Tablespoon cornstarch
6 Tablespoons water
4 Tablespoons flour
1 Tablespoon lemon peel, finely grated
2 teaspoons vanilla

blend all this until smooth, then pour over the raspberries and crust.

Bake at 350 about 50 minutes or until center appears set. Cool for 15 minutes, unspring the springform pan and refrigerate.