2 containers plain Tofutti cream cheese
2/3 cup sugar
4 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 cup water
1 Tablespoon Egg Replacer
pre-made vegan graham cracker (or granola) crust. Vegan Mousse Pie & Pie Crust has an easy pie-crust recipe.
Process the plain vegan cream cheese in a food processor. Add the sugar, fresh lemon juice, and salt. Process again and adjust to taste.
In big mixing bowel whisk water and Egg Replacer until it forms almost stiff peaks. Fold in the food processor mixture, and pour into pre-made graham cracker crust.
Preheat oven to 350º, and bake for about 45 minutes, until it gets a nice golden-brownish skin. Cool to room temperature, then refrigerate.
Michael recommends fresh berries on top, or his strawberry topping made by microwaving frozen strawberries with lemon, salt, and sugar to taste. Also, vegan whipped creme, of course. Immediately before serving try spritzing cheesecake with lime juice for the total experience.
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