This lime curd "cheese" cake is what I made for my beaus birthday. He doesn't really like cakes, more of a pie and tart kinda guy. I wanted to play around with his favorite color "green", and make something fun.
I used about 5 different recipes, this was the end result. Most recipes ask for Toffuti cream cheese, but I figured I could make a cream "cheese".
I made a lemon cheese cake for my brothers wedding "pre-vegan", and it was wonderful. Making the curd was the easy part, its getting the right flavor of the cheese filling that is difficult. So it was a taste, season, taste again adventure :)
Thinking about what to name a creation is fun, there are lots of memories linked to this particular recipe. I use to go to a restaurant in Vancouver...it was my favorite. Delilahs, the best martini's in the city! One of my favorites was called the emerald city.
When I was a kid I would always watch the Wizard of OZ, but it was always on around 8, and bedtime was around 9, so I never got to finish it. Usually I would get to the part where they fell asleep in the flower
fields ( because of the wicked witch), and it was time to brush my teeth. That is until I was an adult. A great film.
This is good, oh is it good...
Ginger Cookie Crust
2 cups vegan ginger cookies- crushed
1/3 cup earth balance margarine- melted
Combine cookies and melted butter in a medium sized bowl.
Mix until evenly coated with the margarine.
Press into a spring form pan, and bake for 7-8 minutes.
1 block tofu-medium
1 pkg silken tofu
1/4 cup nutritional yeast
1/3 cup organic icing sugar
1 1/2 tsp vanilla
1/2 tsp sea salt
1 Tbsp cornstarch
1 Tbsp flour
1 tsp sea salt
In a food processor mix everything together ( I did mine in batches, because I have a little 4 cuper)
1 tsp agar agar
2 limes juiced
1/4 c. cold water
1/2 c. sugar
2 Tbsp cornstarch
2 tsp lime zest
Pinch of sea salt
On medium high heat, whisk everything together, continue whisking until thickens (3-4 minutes)
Once you have baked your crust, pour the cheese filling in.
Scoop tablespoons of lime curd over the cheese filling, and use a skewer to pull the curd through out the filling. Bake at 350 for 40 minutes. Let cool. Keep in the refrigerator.
Ruby Red Strawberry Sauce
2 cups strawberries- cored and sliced
1/3 cup water
2 tbsp sugar
In a saucepan, combine all ingredients. Bring to a boil, reduce heat, simmer for 5 minutes. Blend with a hand blender.