Monday, April 4, 2011
So I've been drooling over an image over at VeganPandaMonium's blog for a while now, and while I had an excellent cheesecake recipe, I couldn't STAND the taste of Toffutti's cream cheese substitute. WELL, my grocery store finally started carrying the NEW cream cheese substitute made by Galaxy Nutritional Foods, so I figured it couldn't possibly be as nasty as Toffutti's, so I finally gave it a chance. Now, the idea for this cheesecake is definitely not original, but I used my cheesecake recipe instead of the one on Veganpandamonium's blog, just because I'm more familiar with the outcome. Just incorporated some of her smooth moves to make it pretty, and I must say this was probably one of the easiest, tastiest desserts ever. Seriously simple, and the Galaxy Cream Cheese substitute is not only amazing, but PERFECT for this recipe!
Huba-Huba Chococlate-Dipped Strawberry Cheesecake
16 ounces, or two tubs of Galaxy Non-Dairy Cream Cheese
1/2 cup agave nectar (or sugar)
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla
1/4 cup cocoa powder
1 pie-crust (Danielle got lazy and bought a pre-made vegan one this time!)
Vegan Chocolate Chips
Preheat your oven to 350. Put the "cream cheese", agave nectar, lemon juice and vanilla in a blender and blend on low until smooth. Add in the cornstarch and blend until incorporated. Pour mixture into your piecrust, reserving about 1/4 to 1/3 of the batter. Add the cocoa powder to remaining batter and blend until incorporated. Pour into piecrust, and swirl together with a knife. Bake for 40-50 minutes, depending on your oven time, until the top is a golden color. Let sit for about an hour, then put in the refrigerator for a few hours before eating.
While cooling, melt down some chocolate chips in a double boiler (or, place a heat-resistant bowl over the top of a pan of water on medium heat). Slice the stems off your strawberries diagonally, making the heart-shaped top, then slice lengthwise, to get perfect strawberry hearts. Dip half in your melted chocolate and set on wax paper to cool. Add to your cheesecake as a garnish.