vegan is a website by Allyson Kramer, created to help change the stereotype
of what vegan food tastes/looks/feels/smells like and to persuade non-vegans
into a more compassionate lifestyle.
Reprinted with permission from Allyson Kramer of
Vegan CheesecakeCheesecake has always been
a weakness of mine. This version is slightly sweeter and wetter than your
typical NY style cheesecake. It is more like a “Washington” cheesecake. When I
served it to a group of omnivores and vegans, it received rave reviews. Beware:
this cheesecake is so easy and delicious, you may need to make it more often
than you think. In fact, I am pretty convinced I need to make one again right
I was pressed for time and out of graham crackers and used a
ready made graham cracker crust by Keebler: called “Ready Crust” for this
particular cheesecake- it’s vegan! (But it does include hydrogenated oils) I
have also included two great recipes below for pie crusts as well.. or bake
without in greased 9″ pie pan.
Graham Cracker crust:
- 1 1/2 cups finely ground vegan graham cracker crumbs
- 3 tbsp cup sugar
- 6 tablespoons melted Earth Balance margarine
Photograph © Allyson Kramer
Mix all ingredients until well blended. Press into spring-form
or 9" pie pan. Bake at 375 for 6-8 minutes.
Pastry Style Crust:
- 1/3 cup Earth Balance margarine
- 1/3 cup sugar
- 1 1/4 cup all purpose flour
Mix all ingredients together by hand until crumbly. Press
evenly into spring-form or 9" pie pan. Bake at 450 degrees for 5 minutes.
Vegan Cheesecake Filling:
- 3 tubs Better than Cream Cheese
- 1 block of extra firm tofu- very well drained
- 1 1/2 cups Sugar
- 1 tbsp Vanilla Extract
- 2 tbsp Lemon juice
- 6 tbsp Flour
Preheat oven to 325 degrees. Blend all ingredients in food
processor or blender until smooth. Pour into baked pie shell. The batter should
be thick like custard.
Bake for 1 hour. Once timer has sounded, turn oven off and
leave cheesecake in oven for another hour. Chill overnight, or at least 6 hours,
and serve plain or top with favorite topping.
Copyright© 2011 by Wanda Embar. All Rights