rants & recipes

Vegan Cheesecake

Posted by trktos on 25-August-2008

Ingredients:

  • 8 ounces firm silken tofu
  • 8 ounces Better Than Cream Cheese
  • grated rind of two decent size lemons
  • juice of approx 1 1/2 of the above lemons (to taste)
  • approx 1 cup confectioners sugar (I think I used a bit less)
  • 1 tbsp cornstarch dissolved in 2 tbsp soymilk
  • one vegan crumb crust of your choice

Instructions:

  1. Preheat oven to 350 degrees.
  2. Mix everything (except the crust!) in blender until smooth.
  3. Pour filling into crust and bake until set, about 40 minutes. Keep a watch on the crust – if it’s browning too much, turn the temperature down to 325 or so for the last 10 minutes of baking.
  4. Cool in pan and refrigerate at least a few hours, preferably overnight, before serving.

Notes:
Shared by “Maesti”, on vegsource.com.

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