Recipe: Vegan Divas Lime Raspberry Cheesecake
This guilt-free dessert from Fernanda Capobianco, Founder of gourmet vegan bakery Vegan Divas in New York City, has a fruity flavor that perfectly complements the first warm-weather days of the year.
Makes: 8 slices
1 14-ounce package extra firm silken tofu (available at most grocery stores)
1 cup vegan cream cheese (like Tofutti brand, available in natural foods markets)
1/2 cup maple syrup
1 teaspoon vanilla
4 teaspoons lime zest, divided
Juice of 3 limes
2 teaspoons agar agar flakes (available at Whole Foods and Asian markets)
1 prepared vegan cookie crust or pie crust
15 fresh raspberries, if desired
1. Preheat oven to 350 degrees. In a food processor, combine tofu, cream cheese, maple syrup, vanilla, 3 teaspoons lime zest, and lime juice until smooth. Add agar agar and blend for about 1 minute.
2. Add tofu mixture to pie crust and bake about 30 minutes. Turn off oven, and allow cheesecake to sit in oven for another 40 minutes. Remove from oven and allow to cool, then top with fresh raspberries, if desired. Sprinkle with remaining 1 teaspoon lime zest, and it’s ready to serve!