Bloody Vegan Cheesecake Pie (dairy & egg-free) with Rasberry Sauce

I was not sure, at first, how I felt about this cheesecake pie.  I mean, it looks  like cheesecake.  That was comforting to see, at least. But the first bite, all I could taste was the tofu.  That was not inviting (might as well have called this one “tofu cake” I thought to myself).  But I’d looked forward to trying a cheesecake, dairy-free, since I first made the committment to go gluten and dairy-free a couple of years back. (click 4 music!)  

I came upon a book fair one crisp and sunny Saturday morning when looking for a local farmers market with a friend. Not only the expected old, used books were being shown, but there were many authors out presenting their new books.  My friend pointed out a Vegan cookbook - it was all desserts! I had told her I use some Vegan recipes because they are dairy free (as well as egg-free). Then I just make gluten-free Vegan adjustments.  The author, Sharon Valencik, was there with her food-photographer husband, Milan Valencik.  Her book, Sweet Utopia,  had positively delicious-looking photographs.  I plunked down my twenty bucks, and just got around to making a cheesecake-pie this weekend. 

The book gives you an array of crust-styles to choose from, including graham cracker, chocolate made from cookies, vanilla from vanilla wafers, etc.  I went with ginger snap cookies - gluten-free, of course. These were broken up and pulsed in my blender until nicely and evenly ground.  The recipe calls for a little canola oil and water. The crust got a little burnt…take it out five minutes sooner next time!!!

After the first two bites, however, I forgot about the tofu taste…the raspberry sauce was really good, and masked some of that distinctive tofu flavor. Plus, I had it for breakfast! So my taste buds were not awake for this sort of thing just yet. The pie or cheesecake has to chill for 8-12 hours before serving, so I had made it before bed, woke up, got coffee (half decaf) and slathered on the raspberry sauce and had at it! (hence, my name for this pie, “Bloody” vegan cheesecake pie – the red color is shocking)

I was thinking of making a whole cheesecake, which calls for double the ingredients, and taking it to a family dinner this week.  I have now decided against it…they wouldn’t like it, I am certain.  I, and others going the dairy-free road (and egg-free if vegan or allergic), well, we just have to put up with certain lost notions about flavor.  The texture was similar to regular cheesecake. I decided I would have a few more pieces, and see if I change my mind.  Plus it’s got all that soy-power behind it!  Great help for hot-flashes if you’re prei-menopausal, or just plain meno-paused-out. So, here is the recipe - I amended the strawberry sauce it calls for and made the raspberry from frozen raspberries.  Again, that  part I definitely liked!

( aka Tofu Cake)

The crust: 30 cookies of choice, 2 tablespoons canola oil, 1 tablespoon water.

Process cookies in food processor or a blender until finely ground, add the canola and water, pulse until mixed well. Scrape it out and press into the bottom and up the sides of a pie dish.

The Filling:

1 1/2 cups (about one container) firm silken tofu, drained

1 cup soy cream cheese (usually 1- 8 ounce plastic container)

 1 cup sugar

2 tablespoons lemon juice

1 tablespoon lemon zest

1 teaspoon cornstarch

1 teaspoon vanilla extract

Directions:

Preheat oven to 375  F.  In a blender or processor, combine the tofu, soy cream cheese, sugar, vanilla, lemon juice and zest along

 with the cornstarch and blend until smooth and creamy.  Bake it for 55 minutes (or a few minutes less – keep an eye on the crust!) or until edges are set but the center is not completely firm. Cool on a wire rack, then cover loosely and chill in the fridge for 8 to 12 hours. Before serving, drizzle raspberry sauce over the pie pieces or on the plate next to it. Top with a few berries if you like.

                            Raspberry Sauce: 

                           1/2 cup fresh or   frozen raspberries

                            1/4 cup sugar

                            1/2 cup water

                            1  teaspoon cornstarch (her strawberry sauce  called for 1  1/2)

Combine all the ingredients in a blender and puree’ until smooth.  Sharon’s recipe calls for transferring to a small saucepan, cooking on medium heat, stirring often, until the sauce begins to bubble in about 5 minutes.  I didn’t cook mine - just used it cold and fresh, and liked it.

I  reserved final judgement until I had tried a piece of this after a savory meal (of rosemary chicken, with lemon and garlic), when my taste buds were craving something sweet.  This was just the thing then! I was grateful  for the sweetness and cheesy texture. The raspberry sauce really helps. I’ve had four pieces already, and look forward to trying the other recipes in this book.

Also, the book recommends covering cheesecakes loosely in the fridge – I used one of those new shower-cap-looking plastic wrappers with elastic, which fits around the pie dish, but not too tight to prevent some air circulation.

 To read more from Sharon Valencik’s book, Sweet Utopia, find her at: www.sweetutopia.com 

Bloody Vegan Cheesecake