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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?

I am trying out recipes to use at thanksgiving or christmas, and with all the rave reviews, I decided to give this one a try. I have NEVER made a cheescake of any kind before, so I didn't know what to look for during cooking. The only thing that suprised me is that the filling puffed up really high outside of the crust (I bought a premade vegan keebler crust as well). I have never been much of a cook, but I was TOTALLY suprised by how easy this was, and even for a first timer like me, how well it came out. Definatly not picture worthy, but definatly divine. My daughter and husband loved this and thought it came out great. Think I added a bit too much lemon juice but otherwise perfect. Here's the secret of a good vegan cheesecake-If you don't need ANYthing to go on top and have it still be awesome (I always ate regular cheesecakes with no toppings). We dug in haha more then we should have probably. Definatly must be careful, as this was too easy to make, and way too good. Definatly using at the holidays though!!!

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This is a very dangerous recipe! Way too easy to make. I used a pre-made pie crust(bought at whole foods), about 75% of the lemon juice called for, and I mixed the whole thing by hand. It was very easy to get everything smooth and evenly blended, no need to dirty blender IMHO. Wonderful! Keep it away from me!

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AshleyKimball, you mentioned using brown rice syrup instead of Karo...do you use the same measurement?  Also, has anyone tried this with flax instead of Ener-G?  I have used flax in "bready" cakes, but I'm curious how it would work in a cheesecake

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i love using flax as an egg replacement. i think it works better than ener g. just add 1 tbl flax seeds (ground) to 3 tbl of warm water for one egg. let it sit for a minute to let it congeal, then add it to your recipe.

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Has anyone tried using any egg subs other than the Ener-G?? I really want to try this!

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This recipe is incredible.

I've made a lot of tofu/vegan cheesecakes, and while they've all tasted good, they just never had the right texture, flavor, or taste to justify calling them cheesecakes.

Well this recipe is much different.  It was sooooooo easy to make, and tasted so rich and creamy and cheesy.  I made this for easter dinner and my non-vegan boyfriend and mom just loved it.  I baked it in an oreo-cookie-type crust and topped with frozen (thawed) raspberries and strawberry glaze.  This one is definitely a keeper!

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OM GOD! This was so good. My boyfriend eat most of it. He's got quite the sweet tooth and recently this cafe in our hood that served the best vegan cheese cake shut down so he was having major cravings for it. He said this was better!

I made a berry sauce for the top that's real easy. I just thawed a hand full of frozen unsweetened berries and mixed a tablespoon of maple syrup. It's easy and really goes well with this cheese cake.

Thanks for this one, it's great!

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thanks to all who took the time to point out my error. i must have overlooked the two new versions. but still, they are a bit expensive for me and are really fatty. so if anybody out there does have a decent recipe for cream cheese (perhaps something mostly silken tofu based?), please let me know. thanks!

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willwolf is correct. the yellow tub of cream cheese is free of hydrogenated oils.

and sour supreme contains hydrogenated oils, but the 'better than sour cream' does not. hope this helps!

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A_FLAT, Tofutti actually makes 2 versions of both their cream cheese and sour cream.  One version of each has hydrogenated oils, but the other version of each doesn't.

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