Serve up this faux “cheesecake” topped with fresh red fruits like strawberries or cherries. Note that this recipe is completely non-dairy. It uses tofu and soymilk (or ricemilk) and is thickened with agar flakes, an ingredient found in many Asian desserts. Agar flakes are made from seaweed. Look for them in natural food stores or Asian markets.
- 1 nine-inch baked crumb crust
- 2 tablespoons agar flakes
- 2/3 cup soymilk or ricemilk
- 1/2 cup turbinado sugar or other sweetener
- 1/2 teaspoon salt
- 1 pound firm tofu
- 4 tablespoon lemon juice
- 2 teaspoons grated lemon peel
- 2 teaspoons vanilla extract
Wash and slice the fresh fruit for topping (strawberries, kiwi fruit, etc).
Combine the agar and soymilk or ricemilk in a saucepan and let stand 5 minutes. Stir in the sugar and salt. Simmer over low heat, stirring frequently, for 5 minutes.
Pour into a blender and add the tofu, lemon juice, lemon peel, and vanilla. Blend until very smooth. Spread evenly into a prepared crust.
Refrigerate 30 minutes, and then top with fresh fruit. Chill thoroughly before serving.