Crust Ingredients 1½ cups graham cracker crumbs
6 tablespoons margarine, melted
¼ cup granulated sugar
Filling Ingredients 1 pound soy cream cheese
⅓ cup granulated sugar
3 eggs
¼ cup Chambord liqueur, or thawed frozen raspberry or berry blend fruit juice concentrate
1 teaspoon lemon juice
Topping Ingredients 1 cup soy sour cream
2 tablespoons powdered sugar
1 tablespoon Chambord liqueur, or thawed frozen raspberry or berry blend fruit juice concentrate
Garnish Ingredients Chocolate syrup, optional
Fresh raspberries
Mint sprigs
Instructions In a small bowl, stir together Crust ingredients until will mixed.
Press into the bottom and about ½-inch up sides of 9-inch springform pan.
Chill 10 to 15 minutes.
Meanwhile, in a mixing bowl, beat soy cream cheese and ⅓ cup granulated sugar until well blended.
Add eggs, one at a time, beating thoroughly after each egg.
Stir in liqueur and lemon juice.
Pour filling into crust; bake 50 minutes.
Let cool at room temperature 15 minutes.
Chill 2 hours or until completely set.
In a small bowl, whisk together Topping ingredients.
When ready to serve, top cheesecake slices with a spoonful of Topping, chocolate syrup if using, raspberries and mint sprigs.
Notes Serves 8 to 12.
Per serving (based on 12 servings) 277 Calories; 7 g Protein; 28 g Carbohydrates; 0.5 g Fiber; 14 g fat; 2 g Saturated Fat; 53 mg Cholesterol; 459 mg Sodium
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