A cup of rich, creamy cheesecake. Cheesecake you can put a lid on and whip out anywhere you’d please. It’s almost indecent.
INGREDIENTS
1/2 cup unbleached all-purpose flour
1/3 cup evaporated cane sugar
1/2 cup oats (quick-cooking or old-fashioned)
3 tablespoons plus 1 teaspoon cold non-dairy margarine or coconut oil
CHEESECAKE:
1 (12.3-ounce) package silken tofu
1 (8-ounce) package non-dairy cream cheese
1/2 cup evaporated cane sugar
2 tablespoons maple syrup or agave nectar
1 tablespoon cornstarch
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
fresh fruit or preserves, for topping
Makes 6 cakes
DIRECTIONS
Preheat the oven to 375°F. Lightly grease six 4-ounce canning jars. Place the jars in a baking pan with tall sides that are at least 3/4 as high as the canning jars.
In a small bowl, prepare the crust. Combine the flour, sugar, and oats. Cut in the margarine or coconut oil using a pastry blender or the back of a fork. Divide the crust among the jars and press it into the bottoms.
Put a pot of water on the stove and bring it to a boil. While the water is heating, place the cheesecake ingredients in a food processor or a blender. Process until smooth, scraping down the sides as needed, about 2 minutes. Pour the filling into the jars, filling up to 1/2 inch from the top of each jar. Carefully pour the boiling water into the pan around the jars, being careful that the water doesn’t go into the jars. Fill the pan so the water comes halfway up the sides of the jars.
Carefully place the pan in the oven and bake for 17 to 20 minutes, until the cheesecakes are golden on top but are still jiggly. Remove from the pan and cool completely on a rack. Refrigerate the cooled cheesecakes for at least 1 hour. Top with jam or fruit just before serving.