Vegan Cheesecake
- Makes : 1 cheesecake
Cheesecake 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 now.
Ingredients
Graham Cracker crust
- 1 1/2 cups finely ground vegan graham cracker crumbs
- 3 tbsp cup sugar
- 6 tablespoons melted Earth Balance margarine
Pastry Style Crust
- 1/3 cup Earth Balance margarine
- 1/3 cup sugar
- 1 1/4 cup all purpose flour
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
Directions
Step 1 (if using Graham Cracker crust)
Mix all ingredients until well blended. Press into spring-form or 9" pie pan. Bake at 375° for 6-8 minutes.
Step 1 (if using Pastry Style crust)
Mix all ingredients together by hand until crumbly. Press evenly into spring-form or 9" pie pan. Bake at 450 °F for 5 minutes.
Step 2
Preheat oven to 325 °.
Step 3
Blend all of the Vegan Cheesecake Filling ingredients in food processor or blender until smooth.
Step 4
Pour into baked pie shell. The batter should be thick like custard.
Step 5
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.
Serve plain or top with favorite topping.
Reprinted with permission from Allyson Kramer of Allyson Kramer: eat good food.
Photograph © Allyson Kramer.
