Tofu Cheesecake with crumb crust
Crumb crust:
2 cups flour
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons oil
1/4 scant cup vegan margarine, softened
2 tablespoons water Cheesecake:
3 cups soft silken tofu
1/3 cup fresh lemon juice
1/4 cup oil
1/4 cup margarine, melted and cooled
1-1 1/4 cup sugar
3/4 teaspoon salt
1 1/4 teaspoons vanilla
1/4 cup water or nondairy milk, if needed
1. Preheat oven to 350 degrees F. For crust, mix dry ingredients. Work in oil and margarine. Work in water (should be crumbly). Pat on bottom and halfway up sides of 9" pie pan. Bake for 10 minutes.
2. For filling, blend all filling ingredients well in blender, in order, until thick and creamy (add liquid at end only if needed to blend tofu).
3. Pour into partially baked crumb crust and bake 1/2 hour, or until tofu is set in the middle.
Top with fruit or fruit syrups, if desired.
SO HOW'D IT GO?
I only used the base of the recipe. It is absolutely lovely. I didn't have all of the obscure ingredients for the filling so I used this recipe http://vegweb.com/index.php?topic=6319.0 for the filling and used the base instructions provided above for the crumb base.
The base is very chewy and sweet and I love it, my husband even more so. We had more base than filling so he had an entire cheesecake base to himself!
OK, I tried. No success. These took forever to cook and the bottom never really cooked at all. Could be largely my fault since I decided to skip the crust. It was too sweet for me and weird sticky syrup leaked out the bottom and got all over the pan. The little burned edges were delicious but the middle was gelatinous and not so good. I say, skip the cooking and eat it raw. I liked it a lot better that way.
Still waiting for my mini cheesecakes to finish cooking but the raw batter was really yummy. Tastes like sweet vanilla yogurt. Maybe use it as a fruit dip. Since there were comments about this being more custard-like, I put them into mini muffin cups without the crust. Once they cool, I'll let you know how it works.