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Layered Key Lime Cheese Cake
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Ingredients (use vegan versions):
- 3 packages Tofutti "cream cheese"
- 4 boxes Mori Nu extra firm silken lite tofu (or regular)
- 2 packs Mori Nu mates vanilla pudding mix, divided
- EnerG Egg replacer = 4 eggs, divided
- 1 cup pure vegan maple syrup, divided
- 1/3 cup key lime juice (or any strong juice if you want, lemon, rasp....)
- 2 cups crushed grahams or vanilla cookies (I used Mi-Del vanilla snaps)
- 1/2 cup melted earth balance
- medium springform pan
Directions:
Preheat oven to 350.
Place cookies and vegan margarine in a bowl
and mix well. Press into the bottom of your springform
pan and bake for 10 minutes, let cool.
Bowl #1: beat cream cheese, 1/2 pudding
mix, 1/2 "eggs" and 1/2 maple syrup.
Pour into the bottom of your pan, bake
for 10 minutes and remove.
Bowl #2: beat tofu in a food processor
until smooth. Mix with lime juice,
pudding mix and maple syrup. For definition
between layers, add green food coloring.
Pour on top of the cheese cake layer, and
bake for an additional 45 minutes or
until top begins to swell and crack.
Shut oven off and let cool for 30
minutes.
Chill for 3 hours prior to serving.
** Variations, substitute 1-2 tablespoons Knudsens
raspberry or cherry concentrate (not
juice, small jar) and cut up berries for
the lime juice**
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