I made strawberry sauce for my mini cheesecakes, along with Zibble Inc’s vegan and gluten-free vanilla frosting.
• 1/2 pint strawberries
• 1/3 cup sugar
• 1/2 tablespoon lemon juice
1. Cut strawberries, slice them in half.
2. Combine berries and sugar in medium saucepan. Bring to simmer over medium heat.
3. Cook for 5 minutes, stirring & breaking berries with wooden spoon.
4. Remove from heat, allow to cool slightly.
5. Blend. Freeze for an hour. Apply to baked mini cheesecakes (recipe below).
Yields: 8 servings (bite-size)
You will need two Le Creuset Tart pans (at least 4 1/4 diameter).
FOR THE CRUST:
• 1 1/4 cup dairy-free graham cracker crumbs
• 1 tablespoon agave nectar
• 1/2 cup melted dairy-free, soy-free butter
• 1 tablespoon flour
1. Preheat oven to 375 degrees F.
2. Combine crushed graham crackers, vegan butter, agave nectar, flour in medium bowl. Press crust mixture into two pans. Set aside.
FOR THE FILLING:
• 1 8-oz vegan cream cheese (I used GO Veggie!™Classic Plain Cream Cheese Alternative)
• 1 Bob’s Red Mill Egg Replacer (Mix 1 Tablespoon egg replacer with 3 Tablespoons water)
• 2/3 cup vegan sugar (add more if the mixture tastes more like cream cheese)
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
1. To make the filling, add cream cheese, Ener-G egg replacer mixture, sugar, lemon juice, and water in a large bowl. Blend until smooth with an electric hand mixer. I like using the electric hand mixer.
2. Pour filling over prepared crust (in two pans).
3. Bake for 40-45 minutes, or until the topping looks a bit brownish.
4. Allow cheesecake to cool at room temperature for 30 minutes.
5. Cover pan and refrigerate overnight or freeze for 2-3 hours before serving.