This blueberry topping can also be used over ice cream or yogurt.

　　

Ingredients

serves 12

　　

CRUST

1 cup sprouted spelt flour or whole wheat pastry flour

　　1/2 cup ground pecans

　　1 teaspoon baking powder

　　1/2 teaspoon sea salt

　　6 tablespoons nonhydrogenated butter substitute, melted

　　1/4 cup light agave nectar

　　1/2 teaspoon vanilla extract

　　1/2 teaspoon ground cinnamon

　　

FILLING

18 ounces firm silken tofu

　　8 ounces soy cream cheese

　　1/4 cup canola oil

　　Freshly grated zest of 1 lemon

　　Juice of 2 lemons

　　3/4 cup light agave nectar

　　1/2 teaspoon sea salt

　　1/4 cup unsweetened soy milk

　　2 teaspoons vanilla extract

　　

TOPPING

1 pound fresh or frozen blueberries

　　3/4 cup water

　　1/3 cup light agave nectar

　　1 tablespoon fresh lemon juice

　　2 tablespoons arrowroot powder

　　

Step 1

Preheat the oven to 350°F. Lightly oil a 10-inch springform pan with canola oil spray.

　　

Step 2

To make the crust, mix the flour, pecans, baking powder, and salt together in a bowl. Stir in the butter substitute, agave nectar, vanilla extract, and cinnamon. Mix well. Pat into the bottom of the prepared pan. Bake for 8 minutes, or until the crust is set, then set aside.

　　

Step 3

To make the filling, place the tofu, cream cheese, canola oil, lemon zest, lemon juice, agave nectar, and salt into a food processor. Blend until very smooth and creamy, with the tofu well incorporated, scraping down the bowl often. Add the soy milk and vanilla extract and blend again until very smooth. Pour into the prebaked crust and bake for 30 to 40 minutes, until the cake is firm in the middle. (The cake will continue to set as it cools.) Cool in the pan on a cooling rack for 30 minutes, then refrigerate in the pan for several hours until well chilled.

　　

Step 4

To prepare the topping, place the blueberries, water, agave nectar, and lemon juice in a saucepan. Cook over medium heat until the mixture comes to a simmer. In a small bowl, dissolve the arrowroot powder in 2 tablespoons cold water and whisk into the blueberry mixture. Cook over low heat, stirring, until the mixture thickens, about 1 minute. Cool to room temperature, then refrigerate the mixture until well chilled and thickened. Spoon the topping on the cheesecake and serve.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.