The soy cheesecake experience

Upon returning from a week-long business trip, I was pleasantly surprised with a dairy-free cheesecake, homemade specially for me. Using tofu/soy, lemon, and dairy-free dough, with a thin later of 100% cacao / dark chocolate between the crust and the filling, I couldn't ask for a more problem-free cheesecake to satisfy my craving for sweets without activating my lactose-intolerance and without feeling too guilty with regards to eating cake. When served cold, the filling has a nice and lightly whipped texture. The crust and dark chocolate layer along with a hint of lemon in the filling make a delectable taste. It doesn't taste like the cheesecakes from the Cheesecake Factory, but it sure is a tasty cheesecake alternative for the lactose-intolerant population.

I couldn't feel happier to be home.