in search of the BEST vegan cheesecake
hey all. i was wondering if ayone on here had a truly remarkabe & cheesecake-y vegan cheesecake recipe in their posession? my husband and i are doing dinner this saturday & we're entertaining a couple who isn't veg. the appetizers and main meal aren't a problem, but i was looking for something totally delish for dessert. the wife who'll be over also just recently stopped eating dairy (i think because of allergies, i didn't get the whole story) so i want to kind of show "hey, you don't have to give up the food you love because you can't eat dairy". that & i feel like i have the obligation to be an ambassador & represent the whole freakin vegan community when i cook for people. ::) any other suggestions would also be welcome. i put the menu down at the bottom so you can get a feel for the dinner & suggest for it better.
heres what's on the menu:
*roasted red pepper & fresh "mozzarella" roulades (c/o Vegetarian times Feb. 06)
*hot artichoke dip (c/o veg. times nov/dec 05) with fresh veggies & gluten free pretzels
*baby greens with fresh strawberries, grapefruit & blackberry dressing (c/o veggie life feb? 06)
*provencal stew with roasted potato batons and rosemary aioli (c/o voluptious vegan)
heres the gaping hole where dessert should be :) i was thinking a chocolate cheesecake. any other suggestions would def. be welcome as well!
Mmm, your menu sounds really good :)
If I were you, I'd make the "chocolate turtle truffle torte" from this website.
Good luck, and let us know how dinner turns out!
I second the chocolate turtle truffle torte!!
wow..your menu is very similar to one that I put together a while back...a girl after my own heart! :) Here is a good recipe for cheese-cake. It calls for an apricot glaze, which you can use, but I like to use fresh (not frozen if possible) strawberries, and sometimes I dip them in chocolate before placing them whole on the top of the cake! Also, anything LEMON is good to finish with. Here is a recipe from Vegan w/a Vengeance...for lemon cupcakes..they are lovely, elegant (yes, cuppies can be elegant little things..)and YUMMMY! I serve these with a chilled glass of lemoncello or proseco!
Crust- 1 1/2 cups vegan graham cracker crumbs
1/4 cup vegan margarine, melted
1/4 cup sugar
2 12 oz pkgs of soft or silken tofu
2 cups vegan cream cheese (I use Tofutti)
3/4 cup sugar
1 tbsp vanilla extract
1 tbsp lemon juice
1 tsp lemon rind, fine grated
1/2 tsp salt
1/4 cup flour
1 cup apricot fruit spread/preserves (or any other flavor you like)
1 tbsp cornstarch
1/4 cup water
Heat oven to 300. Oil a 9 inch springform pan. Mix all ingredients for the crust. Press into pan and set aside. In a food processor, combine all ingredients for the filling and process until very smooth. Pour into pan and bake for 75 minutes. Remove from oven and let cool completely. Cover and refridgerate overnight. To make glaze, place all ingredients in a small pan and bring to a boil. Reduce heat and simmer over low-med heat for 4-6 minutes, stirring constantly. Allow glaze to cool before placing onto the cheesecake. Place cake back into the refrigerator and cool for one hour before serving.
Lemon Gem Cupcakes-
1 1/3 cups flour (use unbleached white, not wheat in these)
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/4 cup canola oil
2/3 cup + 2 tbsp sugar
1 cup soy or rice milk
1 tsp lemon juice ( I like mine really tart, so I added more)
1 tbs lemon zest
Heat oven to 350. Line 12 muffin tin w/ paper liners. Sift together flour, baking powder, soda, and salt. In another bowl, combine oil, sugar, milk,vanilla, lemon juice and zest. Pour dry ingredients into the wet and mix until smooth. Fill each muffin cup about 2/3 full and bake for about 15-17 minutes. Let cool completely before frosting.
1/4 cup soy or rice milk ( I actually used alot less than this)
1/4 cup vegan margarine
2-4 tbsp lemon juice(your taste)
2 cups confectioners sugar
whisk margarine until fluffy. add lemon juice and soy milk, a little at at time, but NOT all of the milk. Add sugar and mix until smooth. Depending on how thick or thin you like your frosting, add more milk or sugar accordingly. Frost cupcakes, and garnish with a lemon twist!