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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?

First posting to vegweb - hope this comes out ok!!  Anyway, sorry to sound daft but what size pan to cook this recipe in?  I've been vegan for 2 years and haven't found anything that tastes as good as this sounds (according to all the reviews!!)

Hi Alison1960! Traditionally speaking, cheesecakes are baked in a 9-inch springform pan (they look like these: http://www.amazon.com/b?ie=UTF8&node=289683). Springform pans are awesome because after you bake and cool the cheesecake, you unhook the lever and the outside of the pan can be removed. However, if you use a storebought crust or don't own a springform pan, you can always bake it in a "regular" 9-inch pie pan. I hope that helps!

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First posting to vegweb - hope this comes out ok!!  Anyway, sorry to sound daft but what size pan to cook this recipe in?  I've been vegan for 2 years and haven't found anything that tastes as good as this sounds (according to all the reviews!!)

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Has anyone tried this in muffin cups without any crust? I want to make mini cheesecakes crust-free but I'm not sure how it will turn out.
Thanks in advance for any comments!

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Made this last night and it was a hit.  We used a pre-made crust, no water with the egg replacer and 2 tbs. of lemon juice.  Topped it with raspberries and chocolate sauce.  We tried it after it sat for about 6 hours and it was fine, although I liked it better today ... it seemed firmer.  I thought the combination of flavors was wonderful.  My first bite made me smile.  :)

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best vegan cheesecake i've made so far.

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Simple and it tasted really great. I made it even more simple by just buying a pre-made grahm cracker crust (most are vegan).

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This looks gorgeous!
I didn't even know vegans could eat anything remotely resembling cheesecake when I first switched over.
I MUST MAKE THIS.
:D

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Does anyone know - would this work with ground flaxseed as the egg replacer instead of the Ener-G?  I won't be able to get it for a while, but I have all the other ingredients on hand.  Thanks!

yeah! there were reviews above you that said that it works wonderfully!

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Does anyone know - would this work with ground flaxseed as the egg replacer instead of the Ener-G?  I won't be able to get it for a while, but I have all the other ingredients on hand.  Thanks!

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:D
WOW! This was sooo awesome! So creamy and moist! i changed the recipe a little, instead of the egg replacer I used 2 bananas and the store bought chocolate crust, and added little swirls of chocolate on top! A chocolate banana cheesecake!! My husband and I LOVE this recipe!! Very Very easy to make. I wasnt able to wait the full 12 hours the recipe called for but I lasted about 5 hours and it was perfect!!! Yummy Cheesecake!!

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