Key Lime Cheese Cake

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Key Lime Cheese Cake

 

Ingredients:

 

+ 1 12 oz tub Tofutti Better than Sour Cream (Frozen

and thawed)

+ 1 10.5 oz package Extra-Firm Silken Tofu (Mori-Nu)

+ 1 cup fresh squeezed key lime juice

+ 1 teaspoon lime zest

+ 1 teaspoon vanilla (or more to taste)

+ pinch salt

+ 3/4 to 1 cup vegan sugar (sucanat)

+ 1/4 cup firmly packed egg replacer (Ener-G brand)

+ 1 tablespoon cornstarch

+ 1/4 cup raw, unsalted cashews

+ 1 teaspoon miso (mellow yellow miso use less if

using a darker

miso)

+ 1 vegan pie crust (see below)

 

Directions:

 

This is a vegan adaptation of my sour cream lemon pie.

Serve with mock whipped topping if desired.

 

Blend together until totally smooth, stopping to

scrape down sides if necessary.

 

Taste and adjust for sugar. Pour into crust. Smooth

top. If using the crust below, attractively fold in

phyllo tightly to make a tightly rolled edge around

the pie. Spray crust lightly with oil or non-stick

spray. Sprinkle with sugar or flax if desired. Bake at

350 for approximately 30-35 minutes. Ovens are

different. Check often. When edges are nice and

lightly browned, and filling is almost set (top will

crackle like real cheesecake), turn off oven and allow

pie to cool in oven for another 30 minutes or so-check

to make sure it is not getting too brown. Then cool

and refrigerate.

 

Crust:

 

A homemade graham or other crumb crust or other vegan

crust would work equally well here, but this is a

pretty and unusual crust.

 

+ 9 sheets vegan whole-wheat phyllo dough

+ Approx. 1 tablespoon ground flax seed (crumbs

would also work

well)

+ Approx. 1 teaspoon vegan sugar

+ Oil spray or non-stick (I use a non-aerosol

sprayer)

 

Place sheet across 9 inch pie plate. Spray lightly

with oil, sprinkle lightly with flax and sugar, place

second sheet perpendicular to the first and spray

lightly with oil, sprinkle with flax and sugar.

Repeat,

arranging the sheets like overlapping spokes, ending

with a spray of oil, and a healthy sprinkle of flax

and sugar.

 

Serves: 6-12 (depending on how you slice it)

 

Preparation time: 30 minutes + baking + cooling

 

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