PatMeadows 3 posts Jun 01, 2010 10:54 AM	Hi Bryanna, My daughter (grown-up, married, etc.) shares my dietary constraints (no gluten, no dairy). She's coming for a visit in about two weeks. :) (We don't live near each other, so a visit is something of an occasion.) I asked her if there's anything she would like me to cook; she said that a tofu cheesecake would be awesome. Not a chocolate tofu cheesecake, but the plain (slightly lemon flavored) variety. At present, I'm using the cheesecake recipe in your 'Soyfoods Cooking for a Positive Menopause'. Is this still your recommendation? Or have you come up with anything even better? (I own all your books, so it's no problem if you want to refer me to another book.) In our very rural, somewhat remote part of the Northern Appalachians I cannot buy decent tofu. But I can make it. I don't usually make tofu, but I will for my daughter's cheesecake! Thanks very much! Best regards, Pat
Bryanna Owner/Moderator 2726 posts Jun 01, 2010 12:42 PM	That's the one I still use, Pat- although I sometimes double it for a bigger version, and I've made other variations of it (banana rum, for instance!).
Shona 50 posts Jun 01, 2010 4:10 PM	That's the one I use, too! It's the best. :-)
PatMeadows 4 posts Jun 03, 2010 7:31 AM	Thanks, Bryanna and Shona! I've made the chocolate version of it as well, and that's lovely too; but my daughter specifically requested the 'classic' tofu cheesecake so that's what it will be this time. Pat
PatMeadows 5 posts Jun 14, 2010 2:01 PM	I made the cheesecake as a rehearsal. I feel that it's very important to thoroughly rehearse yummy desserts, don't you? :) I used the creamy topping in Bryanna's recipe, then put fresh blueberries over that, and used apricot jam for the glaze. It was splendid! (My daughter's visit starts tomorrow, and then I'll make it again, 'for real'.) Cheers, Pat
Bryanna Owner/Moderator 2728 posts Jun 14, 2010 8:12 PM	I'm so glad you liked it, Pat!

Website by CityMax.com Web Site Builder