BBS:      TELESC.NET.BR
Assunto:  Tiramisu Cheesecake
De:       Ben Collver
Data:     Mon, 4 May 2026 06:40:00 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tiramisu Cheesecake
 Categories: Cheesecakes, Tiramisu
      Yield: 8 Servings
 
  1 1/2 c  Vegan vanilla wafer crumbs
      3 tb Vegan butter;
           - up to 4 tb, melted
     16 oz Vegan cream cheese
     16 oz Firm silken tofu; drained
    3/4 c  Natural sugar
      2 tb Corn starch
      2 tb Coffee; strong brewed
      1 tb Brandy; rum, or Kahlua -OR-
      1 tb Brandy extract or
           - rum extract
           Vegan chocolate; shaved
 
  Bring all of the ingredients to room temperature. Preheat the oven to
  350?F. Lightly oil the inside of an 8 or 9" springform pan.
  
  In a small bowl, combine the crumbs and as much of the melted butter
  as needed to moisten the crumbs when stirred with a fork. Press the
  crumb mixture evenly into the bottom and up the sides of the prepared
  pan. Bake for 5 minutes, then set aside to cool.
  
  In a food processor, combine the cream cheese and tofu until smooth.
  Add the sugar, corn starch, coffee, and brandy. Process until smooth.
  
  Scrape the mixture into the prepared crust. Bake on the center oven
  rack until firm, about 45 minutes. Turn off the oven and leave the
  cheesecake inside for 10 minutes. Remove from the oven and set aside
  to cool to room temperature. When the cheesecake is completely cool,
  cover and refrigerate for at least several hours or up to overnight.
  
  To serve, remove the sides of the pan, using a knife to loosen it if
  necessary. Scatter the shaved chocolate over the top of the
  cheesecake, and cut into wedges.
  
  Recipe by Vegan Planet by Robin Robertson
 
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