Vegan Cheesecake Recipes
VEGAN CLASSIC CHEESECAKE
This dairy- and egg-free classic is creamy and satisfying, thanks to the combo of silken tofu and vegan cream cheese. Silken tofu is softer and more fragile than regular tofu-perfect for desserts like this.
Provided by Food Network Kitchen
Time 13h35m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F.
- For the crust: Spray a 9-inch springform pan with cooking spray. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups). Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side. Bake until golden brown, about 15 minutes. Cool completely on a rack.
- For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more. Pour onto the cooled crust.
- Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour. Turn off the oven and leave the cake in for 30 minutes more. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Remove the springform ring, top the cheesecake with fresh raspberries and serve.
Nutrition Facts : Calories 450 calorie, Fat 23 grams, SaturatedFat 5 grams, Sodium 390 milligrams, Carbohydrate 54 grams, Fiber 4 grams, Protein 9 grams, Sugar 41 grams
VEGAN CHEESECAKE
Make and share this Vegan Cheesecake recipe from Food.com.
Provided by smallstream
Categories Cheesecake
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Mix cream cheese up in blender/food processor til softening occurs.
- Add the sugar, lemon juice, salt, water and tofu.
- Blend until it seems thouroughly processed.
- Put into your graham cracker crust; to make own just put crackers in a ziploc and crunch up with hand/fist/rolling pin.
- Then put crumbs in bowl with the Earth Balance spread (or your choice vegan butter) and then put in pie tin to spread around to make crust.
- Spin it around a bit to even out the wrinkles on the top.
- Don't know if that matters but works for me.
- Bake for about 45 minutes until top gets golden-brown skin, but be sure to check often.
- Cool to room temp and refrigerate.
- Can decorate with your choice of berries, whipped cream or whatever you like.
- WEIGHT WATCHERS POINTS: 62 in its entirety, if you make 8 servings, I round it from 7.
- 6 to 8 points per serving.
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