With some fine-tuning -- as per the suggestion of 2 earlier reviews, I used less lemon juice and lemon zest than suggested here. I also, since I thought the number of serving sizes (4) was too small for my purpose, and had a 12 point something ounce package of silken tofu, made 50% more by multiplying all the cake ingredients besides the crust, the topping, or the lemon zest and juice by 1.5 times the amount listed. Almost all of it still fit in the 8 inch glass pie pan I used and it made bigger servings. I did NOT increase the amount of lemon zest or lemon juice, however. I kept the lemon zest the same (1 Tbsp.) and actually LOWERED the lemon juice to juice of ONE lemon.
My 1.5x version made about 8 or 9 servings though, so I think the regular recipe really makes about 6. I also added the vegan all-natural Earth Balance margarine substitute to the crust, but still had problems with it -- there was two much of it, and it held together, but could have been more solid. Also it needed more flavor IMO -- I plan to experiment with other pie crusts.
Given all the changes I'm making, why am I still giving it five stars? Because the texture and basic flavor alone are worth at least five stars -- this recipe came out INCREDIBLY cheesecake-like, and was the most authentic tasting and feeling vegan cheesecake I've had. I think AllRecipes should list it in the regular cheescake files too -- most meat eaters would love it. It's a little less heavy th
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Aug. 3, 2002