Strawberry Cheesecake

[anonymousemokid]

I have a question about the vegan cream cheese. Would it still work if I used homemade cream cheese made of blended tofu, cashews, sugar, salt? I've made homemade vegan cream cheese before, but I don't think it was the exact same consistency of real cream cheese. I think it was a little watery. Like the consistency of a pudding. Maybe even a bit thicker than that, if I added more cashews.

[faunablues]

I have a question about the vegan cream cheese. Would it still work if I used homemade cream cheese made of blended tofu, cashews, sugar, salt? I've made homemade vegan cream cheese before, but I don't think it was the exact same consistency of real cream cheese. I think it was a little watery. Like the consistency of a pudding. Maybe even a bit thicker than that, if I added more cashews.

The important thing is that it is of similar consistency and it can "set." The Tofutti is pretty thick stuff (it can tear up soft bread if it's straight out of the fridge). So far as I know, the tofu in your cream cheese will let it set, without anything extra. If you could get away with reducing the liquids, or hey, letting some evaporate on the stove, it might work.

[AmeliaB]

I was just wondering if you meant 4-8 oz. containers of Tofutti cream cheese, or if there are 16oz containers that I am not aware of.  I made it with 4 containers of cream cheese and there was too much filling for a graham cracker crust, and it was a bit runny in the middle.  Still tasted really good though, and my friends loved it!

[faunablues]

I was just wondering if you meant 4-8 oz. containers of Tofutti cream cheese, or if there are 16oz containers that I am not aware of.  I made it with 4 containers of cream cheese and there was too much filling for a graham cracker crust, and it was a bit runny in the middle.  Still tasted really good though, and my friends loved it!

... Ooops.

What I meant was 16 oz. Tofutti cream cheese, or two containers. I swear I typed it like this when I submitted... maybe the syntax was corrected? I'm glad it still worked!

[EggAllergyInMD]

May I bow down in worship 

When I make this in the future I think I might add a little more cornstarch... Otherwise it was FABULOUS     

[xmissingpeacex]

It was amazing... seriously. It tastes just like real cheesecake.

[newbie2]

Faunablues, thank you so much for this fabulous recipe.  I also made a peanut butter cup cheesecake recipe from a cookbook, and this one was FAR superior.  It's seriously great . . . just like non-vegan cheesecake.   

My only warning to others who want to make it is to be sure to use 2 boxes of 8 oz. cream cheese, and not 2 boxes of 16 oz. cream cheese as the recipe states.  In a response to a review, Faunablues indicated that the recipe was supposed to read either 2 boxes of 8 oz. cream cheese OR 16 oz. total . . . not 2 boxes of 16 oz. cream cheese.  Anyway, thanks again for the great recipe. 

[Lily78]

I have a question about the vegan cream cheese. Would it still work if I used homemade cream cheese made of blended tofu, cashews, sugar, salt? I've made homemade vegan cream cheese before, but I don't think it was the exact same consistency of real cream cheese. I think it was a little watery. Like the consistency of a pudding. Maybe even a bit thicker than that, if I added more cashews.

Can you share your cream cheese recipe? Please!!!! Here, in Italy, there's no vegan cream cheese, so it'll help me a lot.

[rosebuddear]

Wow, this cheesecake was really awesome! I added an extra tablespoon of cornstarch, though, and it was perfect.   

[fatalfaery]

This recipe was great, tasted just like real cheese cake

[faunablues]

I fixed the proportions just now, in case anyone was wondering about the comments regarding the amount of cream cheese.

[~treehugginghippiefreak~]

I have a question about the vegan cream cheese. Would it still work if I used homemade cream cheese made of blended tofu, cashews, sugar, salt? I've made homemade vegan cream cheese before, but I don't think it was the exact same consistency of real cream cheese. I think it was a little watery. Like the consistency of a pudding. Maybe even a bit thicker than that, if I added more cashews.

Can you share your cream cheese recipe? Please!!!! Here, in Italy, there's no vegan cream cheese, so it'll help me a lot.

try this one

Vegan Cream Cheese

1 cup soft or silken tofu
1/4 cup cashews
1-2 Tbsp water or soymilk
2 tsp. sugar
1 tsp salt
1/2 tsp. pepper


Drain Tofu, wrap in towel or cheese cloth, and squeeze out excess moisture.
Place all ingredients in food processor/blender, and blend until smooth.
Taste to adjust: add more tofu/ water for a thicker/thinner consistency.
Add more sweetener/dash of lemon juice for a sweeter/less sweet flavor.
When the flavor is acceptable, transfer cream "cheese" to the plastic container,cover and-for best flavor- refrigerate over night.

[veganmami]

 

This recipe replicates memories from my childhood.  This is so simple, yet so good.  This is THE cheesecake recipe I use.

[furrysgirl]

Mmm! This was my first attempt at cheesecake and it was superb. I didn't have any vanilla extract so I substituted with about a tablespoon of amaretto. Plus, I added a 12 oz. container of firm silken tofu. It was more like boxed cheesecake than New York style, but I always preferred the box. Of course without the silken tofu, this might be more like the authentic NY style. Thanks! (My picture was taken before the strawberries.)