In Hungary, they have this awesome farmer’s cheese known as turo . I made kick-ass turo…..before I was a vegan.
Even before vegan, I made my own tofu, like totally from scratch, from the beans instead storebought soy milk.
Fast forward to 2016 as I decided to live vegan, my family and I was missing a lot of Hungarian goodies that are turo-based. Cheesecake, desserts, snacks, breads, anything that use turo to make it oh so damn good.
Searching online, Hungarian vegans substitute turo with millet. I tried, it just wasn’t the same IMO.
One day a vegan said to me, to make vegan farmer’s cheese is just like making tofu. Soy milk plus lemon juice/vinegar.
In my head I was like…hmmm..yeah, no🤔 That’s how I make tofu, man🤔
Fast forward to 2017, last month, I tried making with soy milk and lemon juice. Hmm yeah, tofu😫 Then I got another box of soy milk, tried again, this time with vinegar, and yeah, still tofu!!! Aaarrrggghhh!!
Almost giving up, I said to my husband, let’s get another box of soy milk and let’s try with apple cider vinegar this time.
Yup, Yup, yup. I got it, baby! The smell of my kitchen, was freaking turo smell!!! Yay! Dancing time, I thought, but nope😅 Texture was suuuupppeerrr soft obviously. Just like……TOFU!!!!!😫😫😫😫
My husband even kept saying, “Sayang (Indonesian word for dear), this isn’t turo”. A frying pan was about to fly to his head 😅
I give up, I thought.
But I stored it in the fridge.
The next day, I literally opened all the drawers in the kitchen, compiling ingredients!
I said to myself, FUDGE it! Imma bake myself a cheesecake today, using that damned turo! 😂😂😂
Ladies and gentlemen, the result is divine! You won’t know it’s cheezecake instead (dairy) cheesecake!
I was so in love with it that I no longer want to make no-bake cashew cheezecake that always has to be frozen. No more!
I was so big headed, patting my own back as I finally made a cheezecake that I truly love! So naturally, I shared it to my vegan friends, and guess what they said, tofu based cheesecake has been around for a long time 😂😂😂
God dammitt!!!
🤣🤣🤣🤣
I haven’t try any vegan tofu cheezecake before so I don’t know if mine is similar like other people’s, but one thing I know, mine is the bomb 😉
So here I share you my Baked Vegan Lemon Cheezecake!
Farmers Cheeze
—————————
• 1 large box of soy milk, 1.98 ml
• 1/2 c apple cider vinegar
In an oven proof pan, pour milk and vinegar, mix
Cover with lid and let stand on kitchen counter over night
Bake on 200 F for 6 H, cooled to room temperature
Lay a cheesecloth and strain cheeze, hang until all liquid gone, only cheeze left.
Place in container, cover, place in the fridge until ready to use!
Lemon Cheezecake
• 1 1/2 c Turo
• 1 can minus 1 tbsp condensed milk
• 1 1/2 tbsp psyllium
• 1 tbsp lemon
• 1/2 tsp vanilla
• 1 tbsp maple
Mix everything in food processor until creamy
• 1 c nut meal
• 1/2 c flour
• 2 tsp sugar
• 2 tbsp margarine melted
• 3 tbsp milk
Mix everything and pat mixture on spring-form pan.
Pour cream mixture on crust and bake in preheated 350 F for 30 mins
Cool to room temperature and chill in the fridge over night.
Following day, make the Lemon Sauce:
• 3/4 c water
• 1/4 c lemon
• 1/2 of grated skin
• 1/2 of frozen lemon
• 1/4 c sugar
• 1 – 1 1/2 tbsp corn starch
Mix everything and being to boil. Cook til thicken.
Reserve some of the lemon sauce and add some flour, 2 tbsp at a time. Cook until choux consistency (choux is like when you make choux pastry). Adding flour as needed. Spoon this mixture into pipping bag.
Pipe lemon cream on cheezecake and serve cheezecake with lemon sauce.
Love love love my new concoction.
Lemon Cheesecake (vegan)
Ingredients
Vegan Turo
- 1 large box of soy milk 1.98 ml
- 1/2 c apple cider vinegar
Lemon Cheesecake
- 1 1/2 c Turo
- 1 can minus 1 tbsp condensed milk
- 1 1/2 tbsp psyllium
- 1 tbsp lemon
- 1/2 tsp vanilla
- 1 tbsp maple
- 1 c nut meal
- 1/2 c flour
- 2 tsp sugar
- 2 tbsp margarine melted
- 3 tbsp milk
Lemon Sauce
- 3/4 c water
- 1/4 c lemon
- 1/2 of grated skin
- 1/2 of frozen lemon
- 1/4 c sugar
- 1 – 1 1/2 tbsp corn starch
Instructions
Turo
- In an oven proof pan, pour milk and vinegar, mix
- Cover with lid and let stand on kitchen counter over night
- Bake on 200 F for 6 H, cooled to room temperature
- Lay a cheesecloth and strain cheeze, hang until all liquid gone, only cheeze left.
- Place in container, cover, place in the fridge until ready to use!
Cheesecake
- Mix everything in food processor until creamy
- Mix nutmeal, sugar, melted margarine, and milk, pat mixture on spring-form pan.
- Pour cream mixture on crust and bake in preheated 350 F for 30 mins
- Cool to room temperature and chill in the fridge over night.
Sauce
- Mix everything and being to boil. Cook til thicken.
- Reserve some of the lemon sauce and add some flour, 2 tbsp at a time. Cook until choux consistency (choux is like when you make choux pastry). Adding flour as needed. Spoon this mixture into pipping bag.
- Pipe lemon cream on cheezecake and serve cheezecake with lemon sauce
