Cheesecake

Dinner tonight was a salad and some leftovers from previous nights, so I thought I'd share this cheesecake recipe. We served it with leftover blueberry sauce from the french toast. It's from Sinfully Vegan by Lois Dieterly and if you like dessert you'll definitely like this book. We took a shortcut and used a store bought graham cracker crust so we halved the filling recipe, but otherwise this is straight from the book so we definitely can't take credit for the recipe.

For the filling, blend 2 8-oz. containers Tofutti cream cheese until smooth, then blend in 1/2 of a 12-oz. package silken tofu, 1/2 c. sugar, 1/2 tsp. vanilla, and 2 Tbs. plus 2 tsp. flour. Pour into pie crust and bake at 350° for 50 minutes with a pan filled with water underneath.

Meanwhile, for the topping, blend the other half of the silken tofu, 1 Tbs. canola oil, 1 1/2 tsp. lemon juice, 1/4 tsp. salt, 3/4 c. sugar, and 3/4 tsp. vanilla in the food processor until smooth. After the cheesecake has baked for 50 minutes, pull it out, carefully spread on the topping, then bake for another 10 minutes. Now turn the oven off and leave the cheesecake in there for an hour. Then pull it out, allow it to cool completely and refrigerate for 8 hours or overnight.

The part about refrigerating overnight is important to get the right consistency. We wanted to have this for Darlene's birthday last night, but we didn't get started on it until later in the afternoon since we didn't think about that step. Which is why you should always read the entire recipe before making something like this. Anyway, we got anxious and had some cheesecake before we refrigerated it. It was still good, but the texture was much better the next day.