Strawberry Cheesecake
2 (8 ounce) containers vegan cream cheese (I use Tofutti cream cheese)
1 cup unrefined sugar
2 teaspoons vanilla
3-5 tablespoons lemon juice
2 tablespoons cornstarch
1 vegan graham cracker crust
1/2-3/4 pound fresh strawberries, halved lengthwise
1. Preheat oven to 350 degrees F. Combine cream cheese, sugar, and vanilla in a food processor or blender. Add lemon juice 1 tablespoon at a time, stopping and tasting in between, to taste.
2. Finally, add the cornstarch. Pour into the crust and bake for 45 minutes, or until the cheesecake is completely puffy (it will deflate when it cools, but oh well).
3. Let cool, and once room temperature or below, arrange the strawberries on top. Refrigerate some more until you want to eat it, which is probably now.
SO HOW'D IT GO?
I have a question about the vegan cream cheese. Would it still work if I used homemade cream cheese made of blended tofu, cashews, sugar, salt? I've made homemade vegan cream cheese before, but I don't think it was the exact same consistency of real cream cheese. I think it was a little watery. Like the consistency of a pudding. Maybe even a bit thicker than that, if I added more cashews.
The important thing is that it is of similar consistency and it can "set." The Tofutti is pretty thick stuff (it can tear up soft bread if it's straight out of the fridge). So far as I know, the tofu in your cream cheese will let it set, without anything extra. If you could get away with reducing the liquids, or hey, letting some evaporate on the stove, it might work.
I have a question about the vegan cream cheese. Would it still work if I used homemade cream cheese made of blended tofu, cashews, sugar, salt? I've made homemade vegan cream cheese before, but I don't think it was the exact same consistency of real cream cheese. I think it was a little watery. Like the consistency of a pudding. Maybe even a bit thicker than that, if I added more cashews.
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