Yummy Vegan Cheesecake

[baypuppy]

very good and easy! i used about 2 heaping TB of cornstarch instead of the ener-g and that worked well to firm it up.

[NicsWife]

   This was amazing! it puffed up in the oven and browned a little on the top around the sides, just the way regular cheesecakes do! I have no idea how that's even possible!  it didn't end up as thick as dairy cheesecakes, but the texture was exactly the same.  I was so amazed. Wow.

[mollyeta]

I loved this recipe!

As I read in the comments, I did not add water to my egg substitute.

I used an oreo pie crust and put chocolate and caramel drizzle on top, and it is amazing.

I let it set over night in the fridge so about twelve hours, I stole just a piece from it about five hours after I put it in and it seemed firm so I could have probably done without the extra hours.

I used this caramel sauce: http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=348

Thanks!

[cow_hugger91]

first recipe i have made from scratch!!!
i was so scared i was going to do something wrong but it turned out great in my opinion!
i was impatient and ate some before it was fully cooled and was a little worried about the texture. it was pretty mushy.
but after about an hour or so i the fridge it got more "cheesecakey".
i mixed in some strawberry glaze to the top before i cooked it. gave it a  hint of strawberry flavor which was nice.
yay!!!!   

[veganstar619]

This recipe is a hidden gem! I made the exact recipe, and it was perfect, minus the crust which I used the Arrowhead Mills chocolate crust. It was gone in a day, (family of 5). So, I am making it again tonight with a smaller lemon, so it's a little less tart, and I added liquid vanilla stevia to funk it up, and I add way more vanilla than normal anyways. The texture is amazing, mousse-y, custard-y, cheesecake! I have a recipe that is a marble version, and it is like half brownie half cheesecake, but the firmer cheesecake texture, also awesome, but this was just really decadent, and great for something different! It melts in your mouth! They all just said the best cheesecake they've ever had, vegan or otherwise!

[organic_lemon]

amazing, i followed the direction exactly (except bought a pie crust).  it tastes like the real thing, except my texture was a little soft- i might try putting it in the frezzer about 20 minutes before i serve it.  it probably tastes even better with a sweeter crust, like the gram cracker. yum yum!

[HUMANICIDE]

This stuff was gone the moment it was finished. I've only had one other vegan cheesecake from veganopolis in portland, which was really good, but this was way better. I hated dairy cheescake with a passsion, and absolutely love this stuff

[the1stdrop]

Best cheesecake ever!!!  Ridiculously easy to make, and non-vegans LOVE it.   

[NicsWife]

I could NOT believe how much this tasted like REAL cheesecake. AMAZING!!!! It even browned slightly on the top.....huge success!

[OrganicGirl314]

I made this and man was it delicious! I accidentally cooked it at a lower heat resulting in a bit of over cooking but still tasted great. I actually sliced strawberries and mixed them with a little bit of maple syrup for a topping, it was great!
I also used a premade crust and broke down the rough calories per serving.
sliced in 8 pieces its around 350 per serving

thanks for the calorie count. I was waiting for that. Think I might make this tomorrow. =D

[wannabe]

I've made this cheesecake several times now. It's very good. The end result was that I used less lemon like everyone suggested and instead of 16oz of Tofutti I used an 8oz and Extra Firm Tofu from Silk. I tried other brands but they weren't as good. Added a little more sugar to make up for the Tofutti.  I used a pre-made crust.  Cooked until the middle was done.

[veganpig]

I just made this... As people have suggested, I didn't add the water to the egg replacer. Other than that I followed the recipe to a T. For some reason my cheesecake rose really high in the oven, which was fine, but then deflated as it was cooling. Now it has this weird sunken-in uneven look to it. Can anybody give me some insight into this? All the pics look so good, not uneven at all :-(. I haven't tasted it yet though as it still needs to be refrigerated for 12 hours. I'll post again then.

[Ashtr0n]

This is very tasty. I was kinda scared because the recipe was so simple! I'd  use less lemon juice next time. I used about 1 1/2 tbsp. I also used the non-hydrogenated tofutti... not by choice. I prefer the regular. Then I covered it in store bought strawberry glaze. It was Halloween! Gotta be unhealthy at LEAST once a year!

[cupmycakes]

I just made and froze two gluten free "graham cracker" pie crust, and really wanted to make cheesecakes out of them, but I do not like that the tofutti cream cheese (the plain flavor at least) has hydrogenated oils >.< Is there another vegan cream cheese out there without such yucky ingredients??

[amymylove]

I just made and froze two gluten free "graham cracker" pie crust, and really wanted to make cheesecakes out of them, but I do not like that the tofutti cream cheese (the plain flavor at least) has hydrogenated oils >.< Is there another vegan cream cheese out there without such yucky ingredients??

i toffuti also carries non hydrogenated cream cheese it's in a yellow container as well as non hydrogenated sour cream in a blue container