This recipe was adapted from several different "cheese"cake recipes. The results are delicious but, lets face it: it's not cheesecake. It serves up like a beautiful cheesecake but it tastes more like custard. I dare you to make it for company and then tell them it is egg-less, milk-less, and vegan. WARNING: They might faint with shock.
Sorry if ya'll are weirded out by tofu. You really shouldn't be. I've become fascinated with it since I tasted this pie, now I'm a believer.
1/2 C. almond or soy milk
1 C. Sugar (I used turbinado/natural brown sugar)
1 14-oz package soft, silken tofu (drained and patted dry with a paper towel)
2 C. raw cashews, soaked overnight then drained (about 1 3/4 C. prior to soaking)
2 tsp vanilla
1 tsp almond extract
juice and zest of one lemon
1/8 to 1/4 tsp sea salt
2 prepared graham cracker crusts**
fresh fruit or chocolate sauce (optional)
Blend the almond milk and sugar in a high-speed blender until smooth. Add the tofu and cashews in batches blending until it's smooth again. Then add in the remaining ingredients and mix to combine. It will be the consistency of a runny milkshake.
Pour into two prepared crusts (supported by a cookie sheet) and bake @350 for approx 30-40 min. The top should be golden brown but it will still jiggle a little when moved. Cool to room temperature then chill in refrigerator and top with fresh fruit before serving.
**I used 1 large crust and 6 mini crusts. The mini cheesecakes took about 18 min to bake while my daughter and I ate the remaining batter with a spoon