Vegan Lemon Cheesecake

Name: Vegan Lemon Cheesecake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 397 grams package firm silken tofu; 227 grams package dairy-free cream cheese alternative (Nicole uses Tofutti); 158 milliliters sugar; 59 milliliters lemon juice; 1 teaspoons almond extract; 2 Tbsps non-GMO cornstarch; 1 9-inch (9-inch) dairy-free pie crust (can use a gluten-free crust, if needed)

You can never have too many dessert recipes, so give Vegan Lemon Cheesecake a try. This recipe serves 8. One serving contains 307 calories, 5g of protein, and 14g of fat. Head to the store and pick up dairy-free pie crust, non-gmo cornstarch, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 55 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Preheat your oven to 350ºF.

Equipment you will use

Oven

Place the silken tofu and dairy-free cream cheese in your food processor, and process for 1 minute.

Ingredients you will need

Cream Cheese

Silken Tofu

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Food Processor

Add the sugar, and process until smooth and no sugar granules remain, about 3 to 5 minutes.

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Sugar

In a small bowl, whisk together the lemon juice and almond extract.

Ingredients you will need

Almond Extract

Lemon Juice

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Whisk

Bowl

Whisk in the cornstarch, until dissolved.

Ingredients you will need

Corn Starch

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Whisk

Pour the mixture into your food processor, and process until very smooth.

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Food Processor

Scrape the mixture into your prepared crust.

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Crust

Bake the vegan cheesecake for 45 minutes.

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Oven

Allow it to cool at room temperature for 2 hours, and then refrigerate it overnight.

Equipment

Ingredients

Servings:

397grams

package firm silken tofu 227grams

package dairy-free cream cheese alternative (Nicole uses Tofutti)158milliliters

sugar 59milliliters

lemon juice 1teaspoons

almond extract 2Tbsps

non-GMO cornstarch 19-inch

(9-inch) dairy-free pie crust (can use a gluten-free crust, if needed)

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Sauternes

Lambrusco Dolce, Late Harvest Riesling, and Sauternes are great choices for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Angel Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.