Lemon ‘Cheese’cake

…I made Lemon ‘Cheese’ cake…which didn’t turn out as I wanted but we still ate it! I couldn’t find agar agar at the store so I used arrowroot, but this did not give the desired ‘cheesecake’ effect. But, I threw it in the freezer and it became more of a lemon sorbet ice cream cake of sorts and tasted pretty damn good for my first go at this awesome dessert! Will be trying this one out again with the agar agar next time! The recipe below is the ‘right’ way to do it with the agar agar, so let me know how it turns out for you!
Lemon ‘Cheese’cake turned Lemon sorbet ice cream cake…

Vegan Lemon Cheesecake:

1. Crust (make first): This crust is phenomenal!
   1. Throw 1-2 C Walnuts, 1 C Dates, and 1/4 C brown rice syrup in food processor and blend until ingredients stick together
   2. Combine and press into bottom of pan (coat pan with olive oil first)
   3. Optional: Bake 10 minutes at 350F (don’t let walnuts overcook/burn)
   4. Once pan cools, place in refrigerator while you make the filling

1. Filling:
   1. Extra Firm tofu
   2. 1/2 C brown rice syrup
   3. Lemon Juice (2-3 lemons)
   4. Blend all ingredients, taste and adjust accordingly
   5. Prep 2 TBSP Agar Agar
      1. 1/2C Apple Juice or water & 2 tbsp agar agar
      2. Stir in stove top pot, let dissolve
      3. Bring to simmer and cook until clear (10 min)
   1. Then add agar agar to blender, blend and put right into pie crust

1. Let sit in refrigerator for at least 2 hours