DINNER CHEESECAKE

I made a vegan cheesecake for Mike on valentines and it turned out fantastic (recipe to come soon). We talked about making a dinner version with mushrooms, artichokes and sundried tomatoes.  So, I experimented, and low and behold, our dinner cheesecake version.  It works best if you have a small cake spring pan so the cheesecake can hold its shape. (I found a pack of 3 at Target for $10 ).  You want to make sure you let the cheesecake cool on a cooling rack for at least an hour so it can hold its shape.  You could even serve this chilled if you’d like but I think the warm gravy and a chilled dinner cheesecake didn’t really sound too good… but it’s up to you how you want to serve.  The tofuttie cream cheese and tofu, blend so nicely together in the food processor, and makes for a nice creamy texture.  Would make for a great dip for veggies, crackers or pitas too!

Happy cooking!

Karie & Mike