Delicious with no dairy, no sugar. Its modest look doesn't live up to its tastiness
This recipe is the kind of healthy dessert dreams are made of. I would go as far to say that its better than the real thing – and I promise that I am not clouded by my own crunchy granola alter-ego. My proof is that Ben (the most skeptical health dessert reviewer) can’t get enough of it. He is my royal taste tester because doesn’t care if its made with the purest ingredients, it just has to taste great (usually I refuse to tell him what he’s eating until he has given me the verdict). And him loving this healthy treat is even better because when we go back to England, Ben dreams of nothing more than a Sunday roast dinner ended off with his mum’s famous Lemon Crunch Pie (lemon cheesecake) – so I was determined to give him this experience in Canadia with a Holistic Vanity twist. Its just a perk that its super easy. His sister is a gluten-free veggie (we’re gonna be a happy picky family!) so I am planning on just making the filling and serve it as a custard when she comes to visit.
Filling Ingredients:
3 packs silken tofu (349 grams each)
1 cup agave nectar
2 eggs
4 tblsps fresh lemon juice
2 tblsps grated lemon rind
2 tblsps canola oil
2 tsps pure vanilla extract
Base Ingredients (you can half this but I like a lot of crust):
3 cups cookies (I admit I used regular graham crackers in the photo above bc Jean had extras left from when she was making a cheesecake. But you can use gluten-free cookie crumbs. I’m going to try blending spelt ginger cookies by Sha Sha in my food processor)
3 tblsps lemon juice
1/4 cup canola oil
1/4 cup organic vegetable-based margarine – unhydrogenated source of cours! (You can use a plethora of other types of oils and fats. Coconut oil would be interesting to try out but could make it taste too coconuty – and lemon and coconut don’t sit right with me. I have also used ghee as it gives a buttery taste but without lactose and less fat).
Method:
1. Mix all “Base Ingredients” together. Take this crusty paste-like mixture and press it into a lightly greased spring foam pan (I used a 9 inch) with a fork.
2. Put all filling ingredients into your food processor and blend until smooth. Taste (this is good to do as you may want more lemon juice or more sweetener. Orig recipe called for less lemon and more sweetener…well actually it used plain sugar (eew!). You can also use 1/2 cup agave and 1/2 coconut sugar or regular sugar. I like to use total agave but it the cake does start to slightly weep so you should keep it on a plate with a lip. When you use half dry sweetener and half syrupy sweetener this does not happen)
3. Put in the oven at 200 degrees Farhenheit for 1 hour. * Depending on the dish shape it can take up to 1 hour and 45 mins* - You’ll know its ready when the cake is firm but has a bit of wobble. Don’t worry, its hard to overcook this cake.
4. Refrigerate overnight, then serve.
I made this for MCs birthday party and it was a big hit!! So rich and creamy – people couldn’t believe it wasn’t real cheese! Thanks for posting
I know eh? Its a fantastic recipe.
Chalk up another hit for this one. I used the ShaSha ginger cookies and they were a fantastic foil for the lemony filling. I think I may have mismeasured something at some point because the filling was really wet and needed almost an hour and a half to firm up. The crust ended up getting pretty saturated too. It was still delish, though I may drain the tofu a bit next time. Thanks for the recipe and thanks, Linds, for the recommendation. Next up: Almond butter chocolate cookies!!
It depends on the dish you use – yes, I should have mentioned that it can take up to an hour and a half. I’m going to make an adjustment right now! Thanks Vajdon.
I could a whole cake in one sitting it’s so good.
Thanks Kristen — and yes, Petetong, it seems I am married to someone who shares your view!