Too Good to be True Tofu Cheesecake
2 cup firm silken tofu
1/3 cup vegan tofu cream cheese
1/3 cup vegan tofu sour cream
2 tablespoon tahini
2 tablespoon cornstarch
1 cup sugar
1 teaspoon vanilla
egg substitute equivalent to 3 eggs
3 tablespoon orange juice or fresh lemon juice
1 teaspoon fresh grated orange or lemon zest
1/4 cup vegan chocolate chips (optional)
one pre-made vegan graham cracker crust
Place all ingredients except egg replacer into a food processor and blend until extremely smooth, creamy and thoroughly blended. Remove mixture to mixing bowl and fold in eggs with a wire whisk or rubber spatula. Pour mixture into your own home made graham cracker crust or a pre-made one. Any excess filling can be baked in a small baking dish and eaten by itself later. bake at 350 for about 1 hour. Cake may seem jiggly when pulled out of the oven but this is ok. Chill at least 8 hours in fridge or over night before serving.
SO HOW'D IT GO?
I thought this Tofu Cheesecake was completely inedible. Howe'ver, I gave two stars instead of one because 2 family members liked the cake as a soy dessert as long as they didn't think of it as cheesecake. It doesn't taste like cheesecake at all. It is much too sweet for my taste and for the cost of buying all the extra ingredients: vegan sour cream, tahini, etc., I'd rather make something else. When I've recovered from the horrible aftertaste of this "cheesecake" I will try another recipe.