Tim's Cheescake

This cheesecake is made with neither cow's milk dairy products nor eggs, yet yields a very tasty and attractive dessert.

Use a 9" spring form pan.

Graham cracker crust

1 1/2 c graham cracker crumbs
1/4 c white or brown sugar
1 stick nonsalted butter (could use less, but why would we?)

Melt butter, mix all ingredients, press into pan, using most of the side (to help hold the fruit). Bake 10-15 minutes at 350^oF.

Filling

14 oz extra firm or hard tofu
18 oz semi-soft goat's milk cheese (I used Capricorn brand French type cheese, found at Dierbergs)
3 t sugar/Splenda
vanilla & lemon juice - just a tad of ea

Beat into submission. Pour into graham cracker crust (after baking the crust) and chill.

Berry top

1 pt blueberries
1/2 pt red raspberries
1/2 pt blackberries

Wash, drain, layer on top of cheesecake. Continue to chill

History: This egg-less cheescake recipe was created by Tim Gardner for my husband who is allergic to milk and cheese from cows and eggs. We discovered that Dave can eat sheep and goat cheese and butter from cows without a reaction. Tim served this cheescake at a church Circle Supper, where it received rave reviews. Thanks, Tim, for creating and sharing a great recipe.

Substitution suggestions:

• Tim suggests adding a circle of kiwi slices around the top edge.
• Other seasonal fruits could be used, in combination or alone. Try peaches, strawberries, oranges or apples with cinnamon. (A combination of fruit makes this dessert more colorful.)
• Use this idea of goat's cheese and tofu to adapt other cheescake recipes.
• If noone is allergic to dairy products from cows, use a soft cow's milk cheese - it will probably be cheaper than goat's milk cheese.
• Beware of Feta cheese if you are allergic to cow's milk. Most Feta cheese in the United States is made with cow's milk, not goat's milk. Read the label!