Hello to everyone in Blogland! My name is Cheesecake… except I’m not really cheesecake, because I am made out of tofu. But please don’t discriminate against me, as I taste even more delicious than “real” cheesecake (and I am much healthier for you!).
Here I am in all my glory. Don’t pay any attention to the little dent on my side where some hungry little vegan (I won’t name names) decided to pierce me with a fork to see how I tasted! Ouch!
You, too, can make me! Here’s what to do:
1-14 oz package firm silken tofu
1-8 oz package Tofutti Better than Cream Cheese
2/3 cup sugar
¼ cup lemon juice (for a lemon cheesecake, or use a different fruit extract for a different flavor)
½ tsp almond extract
2 tbsp cornstarch
1-9 inch pie crust
Preheat oven to 350F. Place silken tofu and vegan cream cheese in the food processor. Process for 1 minute, then add sugar. Process until smooth and no sugar granules remain, 3-5 minutes. In a small bowl, combine lemon juice and almond extract. Whisk in cornstarch. Pour mixture into the food processor and process until very smooth. Pour into prepared crust and bake for 45 minutes. Allow to cool at room temperature for 2 hours, then refrigerate overnight. Serves 8.
Ya want a piece of me? ;o)