Sunday, February 10, 2013

Vegan Key Lime Cheesecake

Vegan Key Lime Cheesecake 

Hands down cheesecake has got to be a MEGA comfort food...with a capital C! The thought of it alone makes you think of the extra gym time you will have to do and the guilt sets in but who can really resist and who wants to?! It is by far the most sampled item on any restaurant menu and holidays are just not holidays without them. But I love to switch up the flavors and make them different from time to time and this one definitely makes the winter time more summery with the refreshing citrus flavors. Pair this with nice summery dinner recipes and you have a great menu to spice up any cold winter you may be having. Enjoy!

Vegan Key Lime Cheesecake
Ingredients
2 tubs of Tofutti cream cheese
Juice of two to four key limes or one lime (want 2 to 3 Tbsps juice)
Zest from both key limes or 1 lime
1 box vegan graham crackers or your favorite cookies (I use vegan vanilla)
½ cup vegan butter
1 cup sugar
1 Tablespoon Pure Vanilla extract
2 Tablespoon corn starch

Directions

Heat Oven to 350 Degrees

Completely crush the graham crackers or cookies in a food processor until finely combined. After crumbs are done, melt ½ cup vegan butter and add it to the processed crumbs slowly and mix with a fork to combine so that each crumb is coated with vegan butter. Press into a spring form pie pan evenly around the edges and slightly up the sides and set aside for the filling to be added. 

Combine Tofutti cream cheese, sugar, vanilla extract, and mix to combine while scrapping down sides as needed. In a side bowl combine juice and corn starch and whisk, add to cream cheese mixture and mix to combine and scrapping the sides as needed. Pour mixture into prepared pie shell and smooth around.

                                                    

Filling in Spring Form Pan with Crust



Bake for 50 minutes to hour, the cheesecake will spring back a bit and be less giggly over time. Remove from the oven and let cool until you are able to put into the fridge. Leave it in the fridge to set over night and serve with vegan whipped cream or by itself for dinner the next night for best results. Enjoy! 



Whole Vegan Key Lime Cheesecake 


-Amy