Who doesn't love cheesecake? I guess a lot of people, but I'm not one of them. There are a bunch of vegan cheesecake recipes out there involving tofu or cashews that I'd love to try, but for now this recipe hits the spot. It's foolproof and more importantly: it tastes damn good.
If you look for height in your cheesecakes, use a smallish pan (8-inch or smaller). You can also use an unbaked store-bought crust, such as Arrowhead Mills.
Recipe adapted from VegWeb
2 cups vegan graham cracker crumbs (I used Health Valley)
1/2 cup Earth Balance buttery sticks, melted
1 tablespoon maple syrup
1 tablespoon all purpose flour
2 containers of non-dairy Tofutti Better Than Cream Cheese
1/3 cup sugar
Egg replacer for 4 eggs (I used Ener-G powder mixed with water)
2 tablespoons lemon juice
1 teaspoon vanilla extract
- Preheat oven to 375°F.
- To make the crust, combine graham cracker crumbs, melted Earth Balance, maple syrup, and flour in a medium bowl. Mix by hand and press crust mixture into an 8-inch spring form pan. Set aside.
- To make the filling, add cream cheese, sugar, egg replacer, and lemon juice to a blender or food processor and blend until just smooth. Pour filling over prepared crust.
- Bake for 20-25 minutes, or until the cheesecake is set.
- Let cool and refrigerate overnight.
You can go buck wild with toppings...fresh fruit, jam, soy whip, chocolate, coconut, etc. It's also good topless. :) I went with sliced persimmons because they're in season and I just love them to pieces. Happy Autumn!