Yummy Vegan Cheesecake
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
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.
SO HOW'D IT GO?
This recipe is super easy and doesn't even require a hand mixer! I used silken tofu as the egg replacement, which worked fine for the texture/consistency. But I did use Tofutti cream cheese as well, so it was definitely more of a tofu/lemon cake than a cheesecake.
Oh yea, to agree with everybody else, the juice of one lemon is WAY TOO much. Maybe juice of 1/2 a lemon instead?
Otherwise, this is amazing! It's going to be really hard to NOT devour the whole thing in one go..
;)b
On a scale of 1-10, I give my first cheesecake recipe an 8. My family is full of BIG CHEESECAKE CONNOISSEURS. The original plan was to do this cheesecake and then later reveal that it was vegan. Sadly, my sister noticed the Tofutti and outed me to my mom.
Anywho, I made my cheesecake following the recipe closely with a few changes:
1) used ready made graham crust
2) halved the lemon juice as previously posted by others
3) added 1TBS vanilla instead of 1tsp
If I could go back into time, I would've add more sugar to match the increase of the vanilla I added. My family said the cheesecake was 'alright' but low and behold everytime I went to the fridge, more and more had been eaten. Sadly, my Mom (the biggest cheesecake lover I know) never took a bite. Not even a forkful. That hurt, because I really love her cooking skills and wanted her to be open to liking this. I plan to redo this recipe again next week. This time I will add the extra sugar and report back. Oh, and I took pics of course!
I saw a recipe for a peppermint swirl cheesecake on a magazine cover in a store the other day. I wanted to make it for my in-laws for Christmas Eve. Now I can! I am all for vegan trickery. I am going to sub in the peppermint oil and hunt down candy canes for top~
Just one more positive review! I served this at a birthday party potluck and the comment of the night was, "This is the best vegan food I've ever tasted!"
Things I changed:
I used all agave syrup instead of using sugar. I also used a pre-made graham crust. I used 2 tbs of lemon juice. I ran out of egg replacer so I used one tbs of cornstarch and a tsp of ground flax seed. The flax showed up as little brown flecks, so if you don't want that then don't use it. I covered the whole thing in a strawberry-maple syrup sauce I made.
Deee-lish!
Does anyone know if i can use something else as egg replacers like flax eggs? or would that not work?
I seriously think this is the first cheesecake I've ever had that was baked. I loved it! I halved the recipe, but since i had no graham crackers, i used 1 cup of oats and added 1/2 T of cinnamon and sugar in place of them. Worked perfectly! I will definitely make this again. ;D ;)b :w00t!: :w00t!:
I just made this a few hours ago, and it is WONDERFUL!!! My small town grocer didn't have cinnamon graham crackers, so I used regular ones and the crust turned out great! I reduced the lemon juice a bit, and used the dry equivalent to 4 "ener-g" egg replacer eggs with only 2T water instead of the 8T typically used to make 4 "eggs." It wasn't runny at all, it was perfect!
Thanks for a great recipe, I will be making this for my non-vegan mother who LOVES cheesecake!
HAVE A QUESTION. SINCE I HAVE NOT TRIED THIS YET-NO TIME LATELY-IS THIS CHEESECAKE BAKED IN A BAIN MARIE LIKE A TYPICAL CHEESECAKE?
I got really worried when I started reading the reviews AFTER I put the cheese cake in the oven. I added the Ener-G egg replacer with the water, but despite everyones reviews it still had a nice consistency. Then again I waited the whole 12 hours before I started eating it unlike a lot of people, but I will try it sans water next time to see if its really that big a difference. I really like this recipe it tastes amazing, just like REAL cheese cake which is amazing to me. Love the recipe, next time I will serve with strawberries.
;)b
My understanding is that tofutti isn't vegan, in that it uses sugar refined with bone char. Because it's a product made with the Jewish (Kosher) market in mind rather than vegans, they're not so fussed about that.
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