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Yummy Vegan Cheesecake

What you need: 

16 cinnamon graham crackers, crumbled
1/2 cup vegan margarine
1 tablespoon light Karo syrup
1 tablespoon all-purpose flour
16 ounces vegan cream cheese (I use Tofutti Better Than Cream Cheese)
1/3 cup sugar
4 egg substitutes (http://vegweb.com/index.php?topic=7678.0) (I use Ener-g)
1 teaspoon vanilla
juice of 1 lemon
vegan chocolate syrup (I use Ah!Laska)
fresh raspberries, to serve

What you do: 

1. Preheat oven to 375 degrees F. For crust: Combine graham crackers, margarine, Karo syrup, and flour in a bowl. Mix by hand and press firmly into a round pan.
2. For filling: Combine cream cheese, sugar, egg substitutes, vanilla, and lemon juice in a blender and blend until creamy and smooth. Pour onto crust.
3. Bake for 25-30 minutes, until set (doesn't jiggle when you move the pan). Let cool. Place in refrigerator and chill for 12 hours. Drizzle with vegan chocolate syrup and add fresh raspberries.
You may use any kind of topping, such as strawberries in syrup, chocolate, vegan whipped cream, etc.

Preparation Time: 
30 min
Cooking Time: 
Servings: 
8-10
Recipe Category: 

SO HOW'D IT GO?

Whoever would have thought that a vegan cheesecake could taste just like the nonvegan version? It is soooooooooooooo good!!!!!

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yes, ditto.  i have to agree with stumbleene.  it looks decidedly edible.

cheers!

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i just have to say that the photo is incredible looking!

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this cheesecake was sooo simple to make and very very very delicious!

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