Vegan Cheesecake
2 - 8 oz containers Tofutti Cream Cheese
1 - 12.3 oz pkg Silken Tofu
3/4 cup Organic Cane Sugar
1/4 cup Cornstarch
1 tsp Vanilla
Blend all ingredients in a food processor or blender. Pour into prepared pie shell (or make you own) and bake at 350ºF for 50 minutes. Cool overnight. When making your own pie crust, you can shape the crust to a 9-inch cake pan instead of a pie plate to get a more traditional cheesecake appearance.
Make Your Own Pie Crust: I simply baked some sugar cookies, let them cool, then ground them in my food processor. I then added some melted margarine and soy milk to get the cookie crumbs to a consistency to stick to the pan. You can also do the same with other cookies, graham crackers or Almond Meal.
Cherry Topping
10 oz Cherries, frozen
1/3 cup Organic Cane Sugar
1 tsp Lemon Juice
1 Tb Cornstarch.
Heat cherries, sugar and lemon juice in a sauce pan. When cherries have defrosted and sugar is dissolved, add the cornstarch and stir in. Continue to heat until thickened. Pour over cheesecake and cool as directed.
5 comments:
Chelsea!! Happy Birthday so much!
Happy Birthday! I hope this year is the best one by far!
Happy Birthday!
You should eat a couple pieces of cheese cake really. I'm glad everyone else enjoyed it with you.
Happy Birthday...a little late.
OK, i have a request, no DEMAND! I want at more, at least 2 or 3 food porn shots!
better yet, one shot can be of the food going into my mouth, you know, so everyone sees the food in action!
sweet, i'll be over in 10. :)
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