One thing I like very much about the U.S. is that holidays that fall on a weekend day are observed either on the Friday before or the Monday after. Like today when Independence Day is observed because tomorrow is a Saturday. So Rich has stayed at home and we have had a lazy and relaxing day.
Unfortunately, we are not really in a celebratory mood this year. There won’t be parties in the City and no fireworks because of Coronavirus. The big Macy fireworks were already recorded for the television broadcast during the week, but they didn’t announce them in advance. Covid cases (and deaths) are rising throughout the country. People are fighting for Black Lives Matter.
A while ago I had ordered a fun dress that had the stars and stripes print, but I won’t wear it this year. Not when this country has recently – like only last week – made it crystal clear that we immigrants are not welcome. Which I find ridiculous considering that the U.S. were founded by migrants and that even the president’s mother was born in Scotland.
Despite all of these issues, I use(d?) to like the 4th of July a lot. Normally everybody is in a great mood and enjoys this summer day to the fullest. And the food is extra delicious. Maybe it is because everything always tastes better on a vacation day/holiday and outside. Maybe everybody puts more effort into Independence Day dishes.
We are foregoing corndogs and hotdogs this year because we try to eat less animal products. We are on a good way and I am proud that our 4th of July cheesecake is vegan. I recently discovered that Trader Joe’s sells vegan cream cheese, which makes it very easy to create vegan cakes. The cheesecake mix sets really well because I added some powdered sugar – similar to traditional cream cheese frosting. While I made four small cheesecake pies, this recipe would also create one big pie. We also realized that even when we share one small pie, it is very filling – but also very yummy.
If you want to spend less time in the kitchen, buy and use a frozen pie crust. You can make the cheesecake pies a few days in advance and keep them in your fridge. Add fresh fruits just before you serve them.
Yields 4 smaller or one bigger pie
20 minPrep Time
5 hrCook Time
5 hr, 20 Total Time
- 300 g flour
- 1 package vanilla sugar (8 g)
- 90 g powdered sugar
- 200 g vegan margarine at room temperature
- a bit of vegetable oil
- 1 cup TJ vanilla almond yogurt (150 g) at room temperature
- 2 packages TJ vegan cream cheese (450 g) at room temperature
- 100 g powdered sugar
- For the dough mix the flour, vanilla sugar, 90 g powdered sugar and the margarine in a bowl. Stir with a spoon and then knead with your hands until you have one consistent dough. Put in the fridge for at least 30 minutes.
- Preheat the oven to 180 °C (or 360 °F).
- Grease the pie pan(s) with vegetable oil.
- Take the dough out of the fridge and knead until it is a little softer. Spread it in a thin layer in the pie pan(s). Prick it two or three times with a fork.
- Put the pie pan(s) in the oven for about 20 to 25 minutes. Take them out and let them cool. I left the crusts in the pans.
- In a bowl mix the yogurt, the cream cheese and 100 g powdered sugar.
- Fill this mix into the pie crust(s).
- Put the pie(s) into the fridge for at least 4 hours.
- Decorate the pie(s) with fruits before you serve it/them.
If you live in the U.S., how are you celebrating the 4th of July this year?