>> Thursday, February 4, 2010
Level of Difficulty: EASY as cake
Pots/Pans used: just a blender!
2 80z containers of Tofutti Better Than Cream Chesse
1 cup sugar
2 tsp vanilla
2 TBL lemon juice
5-6 TBL coconut milk
2 TBL cornstarch
1 9" precooked pie crust
I LOVE cheesecake so much. I've really only had it lately at vegan restaurants, so needless to say, I don't get it often enough. I decided it was time to add a cheesecake recipe into my repertoire and Voila! I plan to work on some more creative variations on cheesecake including some different flavors. But for now, it's hard to argue with the original... ;)
Preheat oven to 350 degrees. Blend vanilla, cream cheese and sugar in a blender or food processor (I used a blender). Add lemon juice and coconut milk and continue to blend. Finally, add the cornstarch and blend again. Pour into your pie crust and bake for 45 minutes until slightly golden on top. Set it aside to cool. Once cooled completely, you can decorate it with some fruit and refrigerate until ready to eat. If you can contain yourself, I recommend giving it at least an hour to refrigerate so that it gets an opportunity to set up properly.