Sunday, May 2, 2010

Emerald City "Cheese" Cake with a Ruby Red Strawberry Sauce

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 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.

"Cheese" Filling

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 lime-zested
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)

Lime curd

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
1/2 lemon-juiced

In a saucepan, combine all ingredients. Bring to a boil, reduce heat, simmer for 5 minutes. Blend with a hand blender.


  1. yummy!!! that was really tasty!!!

  2. Oh wow wow! Thanks for sharing. I am loving your recipes mama!

  3. That looks delicious! in the small world department, I was happening across this blog and this particular post from Foodgawker, and the 4th paragraph caught my eye! I'm a musician, and my manager Adrians brother, Damian, actually used to own Delilah's with his partner Lou! Just to let you know - they now own a resteraunt in Chilliwack called Bravo, in case you're ever in that area! I live in Newfoundland, myself, so I've never gotten to try it ;)