Frankie’s Lime Cheesecake

Zest up any warm-weather cookout with this rich, delicious cheesecake.

By Frankie McGee

Frankie, a longtime volunteer for VegNews, treats us to her culinary creations when we've been especially good. From the perfect pigless ribs to pickles to chocolate-covered everything, Frankie is a one-woman show in the kitchen. In true Frankie form, this rich, zesty cheesecake knocked our socks off.

Serves 8

What You Need:

1 package silken tofu
8 ounces non-dairy cream cheese
½ cup brown sugar
1 teaspoon vanilla
4 teaspoons lime zest, divided
Juice of 3 limes
2 teaspoons agar agar flakes
1 prepared pie crust
1 ½ cups non-dairy whipped cream

What You Do:

1. Preheat oven to 350 degrees. In a food processor, combine tofu, cream cheese, brown sugar, vanilla, 3 teaspoons lime zest, and lime juice until smooth. Add agar agar and blend for about 1 minute.

2. Add tofu mixture to pie crust and bake about 30 minutes. Turn off oven, and allow cheesecake to sit in oven for another 40 minutes. Remove from oven and allow to cool, then top with non-dairy whipped cream. Sprinkle with remaining lime zest and serve.

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3 Comments

Posted: Jun 23 2010 23:39PM By Ashley Garcia

I don't know what in the heck I could've done so wrong, but this was terrible! What in the world? Is there a typo?! I'm going to be reallllly nice an say it could've been the limes? This was so bitter and sour, no sweet at all, and I don't like super sweet. Even the texture was waaaaaaaaay off! WOW! A soppy sour mess. I used all organic expensive ingredients, I just hope my kids will eat it, other wise the toilet will get to eat it.

Posted: Jun 24 2010 09:31AM By Liz C.

Hey Ashley, I haven't made this recipe yet, but I did make the Tart Lemon Tartlets from the magazine, and it came out waaaay too tart and liquidy and the crust was too hard. So what I did to salvage all my organic expensive ingredients was scoop out the goopy filling and then compost the crust. Then I took the lemon filling and stirred it into a container of vegan cream cheese and used it as frosting from some vegan cupcakes. I hope this helps you salvage at least some of your money and time!

Posted: Jun 30 2010 09:50AM By Sherry

Liz - I made the Lemon Tartlets, too..... no one, not even me, could eat them. I am certain that using the skin and pith of the lemon caused the horrible bitterness. The whole thing went into the compost.... you had a good idea.....bet the lemon filling was really mellowed out by the vegan cream cheese (wish I thought of that).