Vanilla Bean Dairy Free Cheesecake

12-15 oz. pkg firm tofu (well drained and dried on paper towels)

½ C dairy-free vanilla yogurt (or Greek Yogurt)

¼ C sugar

¼ C The Tasteful Olive’s Butter olive oil

½ tsp salt

2 T The Tasteful Olive’s Lemon Sicilian balsamic vinegar

1 tsp lemon juice

1 tsp corn starch

3 eggs

Preheat oven to 350. Place all ingredients except eggs into blender or food processor and blend until silky smooth. Add eggs and blend until well combined. Use Butter olive oil to generously oil a glass dish or pie pan, then pour filling in and smooth out the top til flat. Bake 20-30 min until lightly browned. Remove from oven to cool, then refrigerate for at least 4 hrs.   Top with fruit and/or with balsamic vinegar reductions.

Recipe by Heidi King