Key Lime Cheese Cake Recipe

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Directions

This is a vegan adaptation of my sour cream lemon pie.
Serve with mock whipped topping if desired.
Blend together until totally smooth, stopping to scrape
down sides if necessary.
Taste and adjust for vegan sugar. Pour into crust. Smooth top. If
using the crust below, attractively fold in phyllo tightly
to make a tightly rolled edge around the pie. Spray crust
lightly with oil or non-stick spray. Sprinkle with vegan sugar or
flax if desired. Bake at 350 for approximately 30-35
minutes. Ovens are different. Check often. When edges are
nice and lightly browned, and filling is almost set (top
will crackle like real cheesecake), turn off oven and allow
pie to cool in oven for another 30 minutes or so�check to
make sure it is not getting too brown. Then cool and
refrigerate.
Crust:
A homemade graham or other crumb crust or other vegan crust
would work equally well here, but this is a pretty and
unusual crust.
9 sheets vegan whole-wheat phyllo dough
Approx. 1 tablespoon ground flax seed (crumbs would also work well)
Approx. 1 teaspoon vegan sugar
Oil spray or non-stick (I use a non-aerosol sprayer)
Place sheet across 9 inch pie plate. Spray lightly with
oil, sprinkle lightly with flax and vegan sugar, place second
sheet perpendicular to the first and spray lightly with
oil, sprinkle with flax and vegan sugar. Repeat, arranging the
sheets like overlapping spokes, ending with a spray of oil,
and a healthy sprinkle of flax and vegan sugar.