The other sweet surprise was in finding a recipe for vegan cheesecake that might just be a good rival for the one sold at Sweet Life in Eugene, Oregon. Both Andy and I loved their cheesecake and would eat it as often as we dared. This recipe is great! My sweet tooth wanted to dump some canned pie filling on top like on a regular cheesecake, but Andy put his foot down and wouldn't allow it. In the end, he was right. It was great naked! Nice and smooth- more like a European Cheesecake than a dense NY style cheesecake. No saturated fat, or cholesterol.
This is the website for the recipe and photo- check it out. There are great things there. http://bakingsheet.blogspot.com/2005/09/imbb-19-i-cant-believe-its-vegan.html
(Vegan) Lemon Cheesecake
1-14 oz package firm silken tofu (we only had a 12 oz. pkg of soft silken)
1-8 oz package Better than Cream Cheese
2/3 cup sugar
¼ cup lemon juice (we used a little less)
½ tsp almond extract
2 tbsp cornstarch (I upped this to almost 3 Tbsp to make up for less tofu)
1-9 inch pie crust (we used a graham cracker crust, not the reg. 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. (We baked it for 40 minutes)
Allow to cool at room temperature for 2 hours, then refrigerate overnight. (Only refrigerated it for a few hours- who can wait overnight to eat this)
Serves 10 ( Really??, We finished it off in two days..., just the two of us)
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