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Saturday, January 30, 2010

vegan cheesecake


pie crust:

makes 2 crusts
1 cup flour
1 cup whole wheat flour
1/2 cup plus 2 tbsp earth balance
1 1/4 tbsp tahini
about 5 tbsp water

combine flours. Cut in earth balance with pastry cutter till it resembles fine crumbs. Add water and bring ingredients together. do NOT overmix!
let sit, refrigerated one hour before using

custard for one cheesecake
place in food processor:
1 pound silken tofu
3 tbsp tahini
2 tbsp lemon juice
1/2 cup maple syrup
1 tsp vanilla
1/2 tsp salt
grated rind of one lemon or yuzu

process till very smooth
add to crust
bake at 350 for 40 minutes

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