My son is allergic to dairy and i was having cheese cake for my birthday and he wanted some as well. I found this recipe on a web sight called Bakingsheets and it had great reviews by someone who was not a vegitarian "I can't Believe it is not cheesecake" was the title. We made it and it was so easy and my son Loved it. It is between the two diffrent styles of cheese cake in texture but really was good.
Preheat oven to 350F.
Place silken tofu and vegan cream cheese in the food processor. Process for 1 minute, then add sugar. Process until smooth and no sugar granules remain, 3-5 minutes.
In a small bowl, combine lemon juice and almond extract. Whisk in cornstarch. Pour mixture into the food processor and process until very smooth. Pour into prepared crust and bake for 45 minutes.
Allow to cool at room temperature for 2 hours, then refrigerate overnight.
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|Serving Size: 1 recipe (1122g)|
|Recipe Makes: 4|
|Calories from Fat: 757 (25%)|
|Amt Per Serving||% DV|
|Total Fat 84.1g||112 %|
|Saturated Fat 23.8g||119 %|
|Monounsaturated Fat 27.6g|
|Polyunsanturated Fat 25.7g|
|Cholesterol 0mg||0 %|
|Sodium 858.6mg||30 %|
|Potassium 1234.8mg||32 %|
|Total Carbohydrate 536.9g||158 %|
|Dietary Fiber 13.1g||52 %|
|Sugars, other 523.8g|
|Protein 68.2g||97 %|
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Calories per serving: 3063
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