Cheesecake
- Servings : 6-8
This creamy sweet "cheese" cake will tempt even the most discerning cheesecake lover! Dairy-free and delicious, it has been a longtime favorite among our guests at the Chicago Diner. You can top with ganache or fresh fruit.
Ingredients
Crust
- 1 3/4 cups granola*, graham cracker crumbs, or cookie crumbs
- 2 tablespoons soy margarine, melted
- 1 tablespoon water
* We use a wheat-free granola. It's another nice option to offer your wheat-allergy friends
Filling
- 2 pounds soft tofu
- 2 1/2 tablespoons lemon juice
- 3/4 cup maple syrup or granulated sugar
- 1/3 cup canola or light vegetable oil
- 1 tablespoon vanilla extract
- 2 teaspoons lemon zest
- 1 cup chocolate chips, chopped fruit, or coconut (optional)
Directions
Step 1
Preheat the oven to 350°F.
Step 2
Break up the granola in a blender or food processor. Mix in the melted margarine and water. If it is still very crumbly, add an additional tablespoon of water. Press the mixture firmly into an 8-inch springform pan or 10-inch pie pan, and bake 8 to 10 minutes.
Step 3
Place all the filling ingredients except optional ingredients in a blender or food processor, and process until smooth. Fold optional ingredients into the mixture.
Step 4
Pour the filling into the crust, and bake 25 to 35 minutes. The top of the cheesecake should spring back at a light touch.
The cheesecake becomes firmer as it cools. Cool completely before slicing.
Recipe Source:
Chicago Diner Cookbook
Reprinted with permission from the author, Jo A. Kaucher.
Photograph © Chicago Diner
