added this 18 years ago
Amazing Vegan Cheesecake
What you need:
Crust:
16 vegan graham crackers
1/4 cup margarine
1 tablespoon corn syrup
1 tablespoon flour Filling:
2 containers (16 ounces) vegan cream cheese
1/3 cup raw sugar or fructose
4 EnerG egg substitutes
1 teaspoon vanilla
1 lemon, juiced, optional
What you do:
1. Preheat oven to 375 degrees F. For crust, mix crust ingredients and mash firmly with fingers. Press into spring form pan.
2. For filling, blend all filling ingredients until smooth and creamy. Pour on top of crust.
3. Bake for 25 minutes, or until set.
Preparation Time:
about 15 min
Cooking Time:
Servings:
Recipe Category:
SO HOW'D IT GO?
I live in Australia so I am confused by the ingredient = 4 EnerG egg substitutes =. There is no package size or weight so this recipe is a non starter in my kitchen. It seems a good recipe and this makes me sad.
made this tonight, it was great and i loved it with the lemon juice (i also added the zest) although i had to bake it an extra twenty minutes. the texture was very dense, maybe because I'm in high altitude? I saw another comment about the same thing happening in Denver (only a few hrs from here), does anyone know how to fix it?
loved the taste though, great recipe.
To allisonaurora:
You are correct, the USDA does not BUY into science, they buy the USDA. The USDA cannot be trusted. Unless you know a product to be honest about their products you shouldn't trust their USDA certification stamp. Try looking into other organic certifications. the USDA is just as bad about being bought as anything else that has to do with government and money. Awesome example, how about the commercials promoting/defending high fructose corn syrup? Bunch of garbage. Just an FYI
I made this with these modifications turned out perfect to me. Instead of homemade crust I bought premade from Wholefoods. Instead of 2 tubs of cream cheese I used three. I used 1 cup of sugar. The zest from one lemon and the juice from two lemons. Also I topped it with fresh strawberries. This was the best I have yet to make and I been making them for years. My husband wants only this for dessert now and can just about eat the whole pie him self.
I tried to adapt this recipe to make a vegan version of my mom's old cheesecake cupcakes using a whole digestive biscuit (original was a Nilla wafer) as the base for each cupcake, but was thwarted in my attempts to find a decent size cupcake wrapper in the UK. I got these fairy cake wrappers that were much too small for a digestive biscuit. *** Does anyone know where I can find a full size muffin/cupcake liner in London?
Sainsburys and Tesco both stock muffin sized wrappers (a little bigger than fairy cake ones). I have used individual tartlet tins that have a loose bottom (6 in a pack for a £5 from Debenhams cookware dept) for cheesecake and quiche - although they may not be deep enough.
So, I've made this several more times, and it always turns out great. My boyfriend requests it all the time. Too bad it's so expensive to make! I've started making an extra thick crust to go with it. Also, I made it without the lemon once, but the bf wasn't so happy about that. I think something would need to replace the lemon for that to work out. The only time it hasn't been successful was when visiting my mother in Denver. I totally forgot about it being at high altitude until we were about to put it in the oven! It turned out pretty gross, the crust burnt a bit and the cheesecake was really dense, but not in a good way. Many a dessert has been ruined by the Mile High City.... >:(
Also, I tried to adapt this recipe to make a vegan version of my mom's old cheesecake cupcakes using a whole digestive biscuit (original was a Nilla wafer) as the base for each cupcake, but was thwarted in my attempts to find a decent size cupcake wrapper in the UK. I got these fairy cake wrappers that were much too small for a digestive biscuit. *** Does anyone know where I can find a full size muffin/cupcake liner in London? *** So I tried to press a crust into each individual wrapper, and then discovered my boyfriend didn't have a cupcake tin anyway. Let's just say it was a mess, albeit a tasty one. :)
I had a bit of trouble with the crust for this recipe. The size of one graham cracker should've been listed, beacause different brands very in size. As well as wether you meant one graham cracker to be a half or full graham cracker.
I used ten full graham crackers and then there was not enough liquid to keep it together, so I added three more tablespoons of maple syrup (which I used instead of corn syrup). It stuck together well, but was a bit too hard after cooking. So next time I'll add water or oil.
After baking it, I let it sit out for ten minutes, then put it in the freezer for ten more. I served it out (there was the perfect amount of slices: eight) and everyone liked it. I was unimpressed with it however. After a bite, I put my piece in the fride so I could eat it the next day. I must admit that it tastes WAY better the next day. Some foods are like that. As they set overnight, the texture and flavor changes quite noticeably. I suggest everyone else try cooling it overnight and letting it set. The texture--as others here have stated--IS a bit off. But I like it this way, traditional cheesecake is a bit too rich. This is perfect. To thicken it up, perhaps 1/2 to 1 cup of flour may help?
I think I may add even more lemon to this next time :). It's yummy. Thank you for the recipe!
This recipe turned out great. I'm in England at the moment, and made the crust using about 7 or 8 vegan digestive biscuits with a bit of cinnamon, and it worked really well. It needed longer to bake than stated--about 30/35 minutes, but my boyfriend's oven always seems to take longer. I used the lemon juice, but I think I'll try it without it next time to see how it goes. Also used ordinary caster sugar, and that turned out fine as well. I can't find the non-hydrogenated Tofutti cream cheese in England, so I used the original version (which is available at all Holland & Barretts and The Health House as well). One suggestion I can make is hiding this after you make it, so everyone doesn't attack it before it's completely cooled and set, cause that's when it's best!
Cheekykimbo, you can substitute Marie biscuits for graham crackers, that's what expats here do. Just add a little cinnamon for the real gc flavour.
graham crackers??? thats what i thought when first reading this. im from the uk you see so we dont really have them. but rich tea biscuits work a treat if anyone else is having that problem. and i got my cream cheese from holland and barrett, tofutti is definately the best - also great on toast!!! :P