Cheesecake has always been a weakness of mine. This recipe is called “version 1″ because I guarantee that I will be making many more cheesecakes in the near future. This version is slightly sweeter and wetter than your typical NY style cheesecake. It is more like a “Washington” cheesecake. When I served it to a group of omnivores and vegans, it received rave reviews. Beware: this cheesecake is so easy and delicious, you may need to make it more often than you think. In fact, I am pretty convinced I need to make one again right now.
Graham Cracker crust: I was pressed for time and out of graham crackers and used a ready made graham cracker crust by Keebler: called “Ready Crust” for this particular cheesecake- it’s vegan! (But it does include hydrogenated oils) I have also included two great recipes below for pie crusts as well.. or bake without in greased 9″ pie pan.
- 1 1/2 cups finely ground vegan graham cracker crumbs
- 3 tbsp cup sugar
- 6 tablespoons melted Earth Balance margarine
Mix all ingredients until well blended. Press into spring-form or 9 “pie pan
bake at 375 for 6-8 minutes.
Pastry Style Crust:
- 1/3 cup Earth Balance margarine
- 1/3 cup sugar
- 1 1/4 cup all purpose flour
Mix all ingredients together by hand until crumbly. Press evenly into spring-form or 9″ pie pan. Bake at 450 degrees for 5 minutes.
Vegan Cheesecake Filling:
- 3 tubs Better than Cream Cheese
- 1 block of extra firm silken tofu- very well drained
- 1 1/2 cups Sugar
- 1 tbsp Vanilla Extract
- 2 tbsp Lemon juice
- 6 tbsp Flour
Preheat oven to 325 degrees. Blend all ingredients in food processor or blender until smooth. Pour into baked pie shell. The batter should be thick like custard.
Bake for 1 hour. Once timer has sounded, turn oven off and leave cheesecake in oven for another hour. Chill overnight, or at least 6 hours, and serve plain or top with favorite topping.