Vegan Frozen Lemon Cheesecake with Raspberry Sauce
Cathe Olson’s dessert entry features a tasty cheesecake flavored ice cream that gets served in a graham cracker crust and topped with pureed raspberries. You will need an ice cream maker to prepare this treat.
Ingredients 1 large lemon1 package (12 ounces) firm silken tofu1 package (8 ounces) soy cream cheese
½ cup soymilk
2/3 cup agave nectar2 teaspoons vanilla extract
Graham Cracker Crust 1 ½ cup graham cracker crumbs (10 crackers)
3 tablespoons agave nectar or maple syrup
3 tablespoons soy oil
Raspberry Sauce 2 cups raspberries or 1 bag (10 or 12 ounces) frozen unsweetened raspberries, thawed3
tablespoons agave nectar
Instructions Prepare Lemon Cheesecake Ice Cream. Zest and juice lemon into food processor bowl along with remaining Ice Cream ingredients. Process until smooth. Chill thoroughly, ideally 2 hours. Freeze in ice cream maker according to manufacturer’s directions until firm.
Meanwhile, prepare Graham Cracker Crust. In medium bowl or food processor mix crackers, sweetener and oil until blended. Press onto bottom and up sides of 9-inch pie plate or springform pan. Freeze for 15 minutes to chill completely.
Pour Lemon Cheesecake Ice Cream into chilled crust. Cover tightly with parchment paper, plastic wrap or foil. Freeze at least 3 hours.
Prepare Raspberry Sauce by blending raspberries and sweetener in blender or food processor. Strain, if desired.To serve, let Cheesecake stand at room temperature for 15 minutes. Cut wedges and top with Raspberry Sauce.
By Cathe Olson