Substitution Notes: For the tofu: If anyone wants to try subbing the tofu with more of the Greek “yogurt,” to make a soy-free version, please report back so that others can read your results. Or try subbing 1/3 cup raw cashew butter (or soak 2/3 cup raw cashews overnight, then drain and use the soaked cashews in place of the tofu). For the Mori-Nu: If you can’t find Mori-Nu tofu, you can try using regular firm tofu. Some of the commenters say they’ve had success subbing refrigerated tofu for the Mori-Nu in this recipe, but I can’t personally vouch for the substitution, as I’ve not tried it. (Mori-Nu tofu is shelf-stable, and it’s often in the Asian section of a store like Whole Foods. My Asian market also carries a generic brand of silken-firm tofu, which is fine to use for this recipe. Just make sure you get the shelf-stable kind in the small white package, as opposed to the kind in the refrigerator section.) For the sweetener: If you want to use extra liquid sweetener in place of the stevia or sugar, just add 1 tsp more cornstarch or arrowroot to the recipe.

1 1/2 cups “Greek yogurt” (I made my own, and it was so easy! Recipe is directly below.) (360g) 1/2 cup plus 1 tbsp Mori-Nu silken firm tofu (See “nutrition” link below, for soy-free options and for all substitution notes on this recipe.) (135g) 1/4 tsp plus scant 1/8 tsp salt 1 1/2 tsp pure vanilla extract 1/2 tbsp lemon juice (7g) 5 tablespoons liquid sweetener, such as agave or pure maple syrup (70g) (You can get away with less if your yogurt is sweetened or if you want a very-slightly-sweet cheese pie.) 1 1/2 to 2 nunaturals stevia packets, or 2-3 tablespoons sugar (or another dry sweetener) 2 1/2 tsp cornstarch or arrowroot (11g)

For the actual Greek yogurt cheesecake: Preheat oven to 350 F. Combine all ingredients in a food processor or blender, and blend until completely smooth. (I guess you can do this by hand if you don’t mind a less-smooth texture.) Pour into any prepared crust. (I have a crust recipe linked under the second photo in this post.) Bake 50 minutes, then remove from the oven. It’ll still look very gooey, but that’s okay. Allow to cool for an hour before moving the cake, uncovered, to the refrigerator to set for at least 8 hours, during which time it will magically firm up and become more flavorful. (I haven’t tried this pie with regular tofu, so replace the Mori-Nu with regular at your own risk.)