Step 1

Add your tofu, yogurt, sauerkraut, and brine to a blender and blend until smooth

Step 2

Stir together the lemon or lime juice and the cornstarch until smooth

Step 3

Pour the cornstarch mixture into the blender and pulse until totally incorporated

Step 4

Add the sugar to the blender and blend until everything is totally smooth.

Step 5

Pour the mixture into a saucepan* over medium-high heat while stirring continuously.

Step 6

The mixture will go lumpy, then thick. Once it thickens, take it off the heat.

Step 7

Continue stirring until the mixture smooths out.

Step 8

Pour the mixture into a prepared 9" or 10" crust and smooth it out using a spatula or the back of a spoon.

Step 9

Press parchment paper into the top of the cheesecake to prevent it from cracking.

Step 10

Chill for 3-4 hours until the cheesecake is cold throughout before slicing and serving.

Step 11

Enjoy!