Vegan Key-Lime-Cheesecake

Ingredients for Vegan Key Lime Cheesecake

• 1 Tbsp. Energe egg replacer dissolved in 1 Tbsp. warm water
• 1 container Toffuti cream cheese
• 3 Tbsp. Toffuti sour cream
• Juice of 3 limes
• 2-3 Tbsp. Earth Balance butter
• 8 ounces ground graham crackers
• homemade sweetened condensed almond milk (1/3 cup granulated or cane sugar and 1/3 almond milk)

Directions for Vegan Key Lime Cheesecake

Sweetened Condensed Almond Milk: Place sugar and almond milk in pan and bring slowly a bowl, stirring often until sugar is dissolved. Simmer on low to medium heat until liquid is reduced by about half or about 10 minutes. Mixture will thicken a bit but not completely. Cool completely then refrigerate a few hours. At this point mixture should be thick and syrupy, like the stuff you buy in a can.

Crust: Mix Earth Balance and graham cracker crumbs well. Place crust mixture in a 7-8″ tart pan and flatten with spatula. A 7″ pan will result in a higher cake (about 1.5.” Bake in a 325F oven for 10-11 minutes. Remove from oven and let cool

Filling: With a mixer blend cream cheese and sour cream until completely smooth. Slowly add lime juice, sweetened condensed almond milk and egg replacer solution. Blend until light and smooth or about a minute on low. Pour mixture over baked crust. Let settle for a few minutes and tap a few times on surface to remove any air bubbles.

Bake cheesecake in a 300F oven for 20-25 minutes. The filling will form a “skin” and may brown slightly. Place tart pan on cooling rack and let cool down completely. The place in refrigerator for a few hours so that the cake completely sets up.