We had a craving for some cheesecake on the weekend so I found a really easy recipe online (which is now listed as suspicious, so I’ve removed the link). We made it as is, but next time we’d likely add more lemon juice and bake for a shorter amount of time, probably 30 minutes instead of 40. Also, all of the packages of silken tofu that we found were 12.3 oz, not 14 oz.
Vegan Baked Lemon Cheesecake
1 package firm silken tofu
1 tub of vegan cream cheese (We used Tofutti which is 8 oz)
2/3 cup sugar
1/4 cup lemon juice (we would up this to 1/3 cup next time)
1/2 tsp almond extract
2 tbsp corn starch
1 prepared graham pie crust (9 inches)
Preheat oven to 350F.
Place silken tofu and vegan cream cheese in the food processor. Process until combined, then add sugar. Process until smooth and all sugar granules are dissolved, about 3 minutes.
In a bowl, combine lemon juice and almond extract. Whisk in cornstarch. Pour mixture into the food processor and process until smooth.
Bake for 45 (30) minutes. Allow to cool at room temperature, then refrigerate for 2 hours. Slice cheesecake and serve either plain or topped with fruit of your choice. Serves 8
(Sorry for the crappy phone photos. Camera’s batteries died on me.)