Chicago Diner cheesecake and liquor-tofu interactions
ANOTHER EDIT: Found a copy of the recipe here on one of PeTA's sites.
Mi madre (for whose birthday this is being made) likes amaretto and has expressed interest in an amaretto version of this before, which sounds hella good, and we've got a bottle of it. Does liquor have any weird interactions with tofu that might muck up the results? What flavors (nuts, sweeteners, spices) go well with amaretto? She's not too fond of cinnamon. Thanks!!
EDIT: ha-HA, it occurred to me to write to the author on the matter, and ( Collapse )
They must have changed it since this spring (my visits were in March and May), since it never tasted different to me when I made it at home. The glaze and the addition of Tofutti sound like a good idea. Would a combination of cream cheese, sour cream, and tofu give that nice tart cheesecakey flavor, since she advised omitting the lemon juice?
Mi madre (for whose birthday this is being made) likes amaretto and has expressed interest in an amaretto version of this before, which sounds hella good, and we've got a bottle of it. Does liquor have any weird interactions with tofu that might muck up the results? What flavors (nuts, sweeteners, spices) go well with amaretto? She's not too fond of cinnamon. Thanks!!
EDIT: ha-HA, it occurred to me to write to the author on the matter, and ( Collapse )
They must have changed it since this spring (my visits were in March and May), since it never tasted different to me when I made it at home. The glaze and the addition of Tofutti sound like a good idea. Would a combination of cream cheese, sour cream, and tofu give that nice tart cheesecakey flavor, since she advised omitting the lemon juice?