Strawberry Cheesecake with Mint Pearls
"They actually don't use soy or tofu--at least in the ones I tried. They get the creamy texture from cashews that are soaked and pureed and mixed into the other ingredients."It was Deb's intriguing response to a comment, on her recent product review of Earth Cafe's raw, vegan cheesecakes, that started my quest for the perfect, homemade, dairy-free cheesecake. I didn't so much care if it was raw or not. It could have tofu. Rich, yes. Tasty, hopefully. Then, weirdly enough, there were tofu cheesecakes popping up, just about everywhere online. For most of them, though, the recipes included creme fraiche, heavy cream, cream cheese or all of the above. I ask you, what is the point of having tofu in there if you're going with all that lovely, heart-stopping fat?? Yes, I know, I know, there's LESS of it. But, you see, I want it all. Cheesecake with all the unctuous, creaminess, and no dairy. It's called having your cake and eating it too. Because we're being more careful around here these days about excess cholesterol.
