Ingredients 12 ounces soy cream cheese
4 ounces mascarpone cheese
1 teaspoon sugar
1 large egg
1 large yolk
1/8 teaspoon salt
½ cup chopped basil
½ cup edamame, chopped in processor
¼ cup chopped roasted red pepper
Instructions Preheat oven to 350 F.
Spray a 6 inch spring form pan with cooking spay.
In food processor, add soy and mascarpone cheese, process until blended.
Add sugar, egg, egg yolk, and salt; blend till smooth.
Add the basil, edamame and red pepper pulse until incorporated.
Pour the cheese mixture into the prepared pan.
Bake until the cheesecake is golden at the edges and the cake moves slightly, about 50 minutes.
Turn off oven, allow cheesecake to cool 1 hour in oven.
Cover with plastic wrap, refrigerate for at least three hours or overnight.
Allow to come to room temp before serving.Brush top of cheesecake with soy oil.Serve with crackers.
Notes Cheesecake Yield: 6-8 servings
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