My favorite silken tofu lemon "cheesecake" is a blender recipe I made up years ago, plunked into a graham cracker/digestive biscuit crust, and baked for fifty (50) minutes.
♦ 1 shelf stable box of MoriNu (or other shelf-stable brand) tofu,
♦ the juice and zest of a whole lemon,
♦ 2 TBSP cornstarch
♦ a box of cream cheese - whether a vegan brand like Daiya or Tofutti or plain old Philadelphia, it doesn't matter, and
♦ one cup of sugar (to taste; I like my lemony things tart; others vary, so can add 1 1/3 cup. Since it's egg-free, you can just taste test).
Bake at 350°F/176.67°C for fifty minutes, or until the top is slightly browned and solid. I garnish with zest on the top and a slightly sweetened whipped topping - vegan or otherwise. It is by far one of the fastest desserts I can come up with and I keep freshly squeezed lemon juice in the freezer just so I can always have this. I am an absolute lemon/lime addict. I dislike meringue but could eat an entire key lime pie for breakfast. Yum.
Growing up in the 1960s my family had a reunion of my mothers family that was a picnic (on the hottest day of the year, as I remember) every other August. There were 2 branches of the family, the lemon butter with eggs in the recipe side, and the lemon butter with no eggs in the recipe side. Everyone had a lovely time, and shared picnic items up and down the long tables, and everyone was so complimentary of everyone's chicken or salad, or muffins, but when it came to lemon butter (what others call "curd") there had to be comments on the correct way to make it. So funny, when at many family reunions the subject of lemon butter would never come up at all. There were, of course instigators, who didn't have a side, but loved to get it going.
Sure glad after eating all those lemons that you haven't turned into a sourpuss! ggg
I just love your designs. Thanks for sharing your talent with the rest of us. They are such a special treat. vbg
My favorite silken tofu lemon "cheesecake" is a blender recipe I made up years ago, plunked into a graham cracker/digestive biscuit crust, and baked for fifty (50) minutes.
♦ 1 shelf stable box of MoriNu (or other shelf-stable brand) tofu,
♦ the juice and zest of a whole lemon,
♦ 2 TBSP cornstarch
♦ a box of cream cheese - whether a vegan brand like Daiya or Tofutti or plain old Philadelphia, it doesn't matter, and
♦ one cup of sugar (to taste; I like my lemony things tart; others vary, so can add 1 1/3 cup. Since it's egg-free, you can just taste test).
Bake at 350°F/176.67°C for fifty minutes, or until the top is slightly browned and solid. I garnish with zest on the top and a slightly sweetened whipped topping - vegan or otherwise. It is by far one of the fastest desserts I can come up with and I keep freshly squeezed lemon juice in the freezer just so I can always have this. I am an absolute lemon/lime addict. I dislike meringue but could eat an entire key lime pie for breakfast. Yum.
Ok - I'm definitely going to have to make this. Lemons and cheesecake are two of my favorite things. ❤️ 🍋 ❤️ 🍋 ❤️
Growing up in the 1960s my family had a reunion of my mothers family that was a picnic (on the hottest day of the year, as I remember) every other August. There were 2 branches of the family, the lemon butter with eggs in the recipe side, and the lemon butter with no eggs in the recipe side. Everyone had a lovely time, and shared picnic items up and down the long tables, and everyone was so complimentary of everyone's chicken or salad, or muffins, but when it came to lemon butter (what others call "curd") there had to be comments on the correct way to make it. So funny, when at many family reunions the subject of lemon butter would never come up at all. There were, of course instigators, who didn't have a side, but loved to get it going.
I didn't even know lemon curd/butter without eggs was a thing! I'll have to investigate. . .