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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 20 |
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OK, I'm vegetarian, but I do occasionally eat dairy & eggs. And I just love cheesecake. But when the nutrition wizards at RecipeZaar did their calorie/fat count, I fell on the floor. So, here's a vegan variety, made with tofu. It's even sugar free. (I use maple syrup as the sweetener and it comes out really yummy. ) The tahini adds a bit of a bitter, cheesy tang-you can cut down on the tahini or omit it altogether, if you don't like the taste. I can't wait to see how this compares in the fat/calorie count to that other recipe. (This recipe is adapted from The Tofu Cookbook by John Paino and Lisa Messinger. Ingredients:
2 lbs soft tofu |
4 tablespoons tahini |
1 tablespoon lemon juice |
3 tablespoons cornstarch |
1/2 cup maple syrup |
2 teaspoons vanilla |
1 teaspoon salt |
1 lemon, rind of, grated |
1 unbaked 9-inch pie crust |
1 cup fresh fruit |
Directions:
1. Bake pie crust in oven according to package directions. (I used a whole wheat pie crust, to very good results!).
2. To make filling, crumble tofu into blender. Add all remaining ingredients except Fruit Topping; blend well.
3. Pour tofu mixture into prepared pie crust, and bake at 350 F for 35-40 minutes.
4. Cool first, then add your favorite fruit topping if desired.
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