Guest guest Posted July 9, 2008 Report Share Posted July 9, 2008 This is one of Kramer's favorite recipes, from La Dolce Vegan (Arsenal Pulp; $24.95) by Sarah Kramer, and tastes better made a day ahead. I suggest serving it with something tart like fresh or frozen berries. Vegan cracker crumbs are sold in some health food stores; you can grind up digestive cookies or honey-free cookies you've made yourself. I use cane sugar or fine demarara sugar, both brown in colour, rather than white granulated. My favourite is Panela whole cane sugar. Crust: 1-1/2cups vegan graham cracker crumbs 1/4 cup vegan margarine, melted 1/4 cup sugar Filling: Two 300g packages soft or silken tofu 2 cups vegan "cream cheese" 3/4 cup sugar 1 tbsp vanilla extract 2 tbsp fresh lemon juice 2 tsp finely grated lemon rind 1/2 tsp salt 1/4 cup all-purpose flour Glaze: 1 cup apricot fruit spread (preserves) 1 tbsp cornstarch 1/4 cup water Lightly oil 9-inch springform pan. Combine crumbs, margarine and sugar in small bowl. Press firmly into pan; place in fridge. Add filling ingredients to food processor. Process until smooth. Pour over crust in prepared pan; smooth top. Bake in 300F oven about 75 minutes or until middle is set. Cool completely. Cover; refrigerate overnight. Combine fruit spread, cornstarch and water in small saucepan; bring to boil. Reduce heat; simmer about 5 minutes or until thickened, stirring. Cool completely. Remove sides from pan; spread glaze evenly over top of cake. Makes 12 to 16 servings. Peter vv Not happy with your email address? Get the one you really want - millions of new email addresses available now at Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2008 Report Share Posted July 9, 2008 and the neighbors apricot tree is bursting with fruit, and several brances are happily hanging over our fence i Peter VV Jul 9, 2008 12:24 PM Re: Apricot Tofu Cheesecake This is one of Kramer's favorite recipes, from La Dolce Vegan (Arsenal Pulp; $24.95) by Sarah Kramer, and tastes better made a day ahead. I suggest serving it with something tart like fresh or frozen berries. Vegan cracker crumbs are sold in some health food stores; you can grind up digestive cookies or honey-free cookies you've made yourself. I use cane sugar or fine demarara sugar, both brown in colour, rather than white granulated. My favourite is Panela whole cane sugar. Crust: 1-1/2cups vegan graham cracker crumbs 1/4 cup vegan margarine, melted 1/4 cup sugar Filling: Two 300g packages soft or silken tofu 2 cups vegan "cream cheese" 3/4 cup sugar 1 tbsp vanilla extract 2 tbsp fresh lemon juice 2 tsp finely grated lemon rind 1/2 tsp salt 1/4 cup all-purpose flour Glaze: 1 cup apricot fruit spread (preserves) 1 tbsp cornstarch 1/4 cup water Lightly oil 9-inch springform pan. Combine crumbs, margarine and sugar in small bowl. Press firmly into pan; place in fridge. Add filling ingredients to food processor. Process until smooth. Pour over crust in prepared pan; smooth top. Bake in 300F oven about 75 minutes or until middle is set. Cool completely. Cover; refrigerate overnight. Combine fruit spread, cornstarch and water in small saucepan; bring to boil. Reduce heat; simmer about 5 minutes or until thickened, stirring. Cool completely. Remove sides from pan; spread glaze evenly over top of cake. Makes 12 to 16 servings. Peter vv Not happy with your email address? Get the one you really want - millions of new email addresses available now at With the first link, the chain is forged. The first speech censured, the first thought forbidden, the first freedom denied, chains us all irrevocably. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2008 Report Share Posted July 9, 2008 nice, hope you enjoy the shared wealth. I bought some in the mat=rket the other week, but even though they looked ripe, they were very dry. I think they were early ones from Spain? I do like ripe ones, and they are full of iron I believe. Peter vv fraggle <EBbrewpunx Sent: Wednesday, 9 July, 2008 9:59:44 PMRe: Apricot Tofu Cheesecake and the neighbors apricot tree is bursting with fruit, and several brances are happily hanging over our fence i Peter VV Jul 9, 2008 12:24 PM @gro ups.com Re: Apricot Tofu Cheesecake This is one of Kramer's favorite recipes, from La Dolce Vegan (Arsenal Pulp; $24.95) by Sarah Kramer, and tastes better made a day ahead. I suggest serving it with something tart like fresh or frozen berries. Vegan cracker crumbs are sold in some health food stores; you can grind up digestive cookies or honey-free cookies you've made yourself. I use cane sugar or fine demarara sugar, both brown in colour, rather than white granulated. My favourite is Panela whole cane sugar. Crust: 1-1/2cups vegan graham cracker crumbs 1/4 cup vegan margarine, melted 1/4 cup sugar Filling: Two 300g packages soft or silken tofu 2 cups vegan "cream cheese" 3/4 cup sugar 1 tbsp vanilla extract 2 tbsp fresh lemon juice 2 tsp finely grated lemon rind 1/2 tsp salt 1/4 cup all-purpose flour Glaze: 1 cup apricot fruit spread (preserves) 1 tbsp cornstarch 1/4 cup water Lightly oil 9-inch springform pan. Combine crumbs, margarine and sugar in small bowl. Press firmly into pan; place in fridge. Add filling ingredients to food processor. Process until smooth. Pour over crust in prepared pan; smooth top. Bake in 300F oven about 75 minutes or until middle is set. Cool completely. Cover; refrigerate overnight. Combine fruit spread, cornstarch and water in small saucepan; bring to boil. Reduce heat; simmer about 5 minutes or until thickened, stirring. Cool completely. Remove sides from pan; spread glaze evenly over top of cake. Makes 12 to 16 servings. Peter vv Not happy with your email address? Get the one you really want - millions of new email addresses available now at With the first link, the chain is forged. The first speech censured, the first thought forbidden, the first freedom denied, chains us all irrevocably. Not happy with your email address? Get the one you really want - millions of new email addresses available now at Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2008 Report Share Posted July 9, 2008 i do beleive tha have iraon and vitamin A... funny, her tree always produces pretty late Apricots usually have fruited out last month around here. Peter VV Jul 9, 2008 2:08 PM Re: Apricot Tofu Cheesecake nice, hope you enjoy the shared wealth. I bought some in the mat=rket the other week, but even though they looked ripe, they were very dry. I think they were early ones from Spain? I do like ripe ones, and they are full of iron I believe. Peter vv fraggle <EBbrewpunx (AT) earthlink (DOT) net> Sent: Wednesday, 9 July, 2008 9:59:44 PMRe: Apricot Tofu Cheesecake and the neighbors apricot tree is bursting with fruit, and several brances are happily hanging over our fence i Peter VV Jul 9, 2008 12:24 PM @gro ups.com Re: Apricot Tofu Cheesecake This is one of Kramer's favorite recipes, from La Dolce Vegan (Arsenal Pulp; $24.95) by Sarah Kramer, and tastes better made a day ahead. I suggest serving it with something tart like fresh or frozen berries. Vegan cracker crumbs are sold in some health food stores; you can grind up digestive cookies or honey-free cookies you've made yourself. I use cane sugar or fine demarara sugar, both brown in colour, rather than white granulated. My favourite is Panela whole cane sugar. Crust: 1-1/2cups vegan graham cracker crumbs 1/4 cup vegan margarine, melted 1/4 cup sugar Filling: Two 300g packages soft or silken tofu 2 cups vegan "cream cheese" 3/4 cup sugar 1 tbsp vanilla extract 2 tbsp fresh lemon juice 2 tsp finely grated lemon rind 1/2 tsp salt 1/4 cup all-purpose flour Glaze: 1 cup apricot fruit spread (preserves) 1 tbsp cornstarch 1/4 cup water Lightly oil 9-inch springform pan. Combine crumbs, margarine and sugar in small bowl. Press firmly into pan; place in fridge. Add filling ingredients to food processor. Process until smooth. Pour over crust in prepared pan; smooth top. Bake in 300F oven about 75 minutes or until middle is set. Cool completely. Cover; refrigerate overnight. Combine fruit spread, cornstarch and water in small saucepan; bring to boil. Reduce heat; simmer about 5 minutes or until thickened, stirring. Cool completely. Remove sides from pan; spread glaze evenly over top of cake. Makes 12 to 16 servings. Peter vv Not happy with your email address? Get the one you really want - millions of new email addresses available now at With the first link, the chain is forged. The first speech censured, the first thought forbidden, the first freedom denied, chains us all irrevocably. Not happy with your email address? Get the one you really want - millions of new email addresses available now at With the first link, the chain is forged. The first speech censured, the first thought forbidden, the first freedom denied, chains us all irrevocably. Quote Link to comment Share on other sites More sharing options...
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