Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Dee Amber Martin/Madison939@aol.com
Vegan Cheese CakeIngredients (use vegan versions): 1 block soft tofu, drained
1/2 cup soy milk
1/2 cup sugar
1 tablespoon vanilla, lemon, or almond (which ever you prefer)
1/4 cup maple syrup
1 vegan graham cracker crust
Directions:Combine all ingredence into a blender and blend til creamy. Then put all ingredients in to gram cracker crust. Bake @ 350 for 30 mins. Finally, put in frig or freezer til cool.
OH YES! A recipe for cheese cake that I can eat! I tried this the instant I saw it, and its really good. Its even better with sour cream topping and almonds...thank you!!
Archived comment by: melissa
So I tried it...and I fed it to my friend from New York who is a major cheese cake conisseur...and she didn't know it wasn't real cheesecake...It is fabulous...thank you!
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Archived comment by: melissa
This recipe sounds fantastic, I was just wondering how many grams (or ounces) is in a block of tofu Regards Carolyn
Archived comment by: carolyn
This is the best vegan cheese cake recipe I've come across, and I've tried quite a few. It was also the easiest. My husband and I loved it. (This may sound strange, but the taste reminded me of the cheese from noodle kugel or cheese blintzes or something like that, from my past. So I was thinking of experimenting with it as a cheese filling for a main dish or side dish).
Archived comment by: rhonda
What kind of pan and what size pan do you use for the cheese cake Thanks sandra
Archived comment by: sandra
How many oz. of tofu do you use in this recipe?!
Archived comment by: vegancherrypie
did i make this wrong? it came out more like a custurd, like flan...than a cheesecake..i used all the right ingredients..i don't understand how you got a cheesecake that tastes like ny cheesecake out of this recipe....
Archived comment by: gabran
Does the tofu mix well with the other ingredients? To mix, do you cut it into small pieces?
Archived comment by: trinity
this is the second vegan cheesecake recipe ive found, and its about 20% of the cost of the other and much more simple to make. this is absolutely delicious, as a variation you can add liquid cherry or strawberry topping to it, its great.
Archived comment by: broncozero
I saw the recipe for vegan cheese cake and became very excited, but when I went to the store I saw that the reduced fat graham cracker crust had sugar in it. I've contacted Keebler, but have yet to hear back from them. Does anyone know if this is truly vegan?
Archived comment by: purplesun
Help! I made this and at first it seemed ok, but it turned out runny like custard, also. What did I do wrong??? I want to try again.
Archived comment by: kimberly
my family loves this!! Howe'ver it is more like a custard then a typical cheesecake......
Archived comment by: elpy
Pretty good. Not too tofu-y like some vegan cheesecakes tend to be. I recommend using a firmer tofu than soft though- I used medium-firm and it came out nice, but might even be better with firm. Thanks for the recipe
Archived comment by: daniyell
This cheesecake was Delicious! And so easy! I made it for my boyfriend for his birthday and he loved it. I made it lemon flavored with blueberry topping. I made one for work also and they loved it there too. I did have to bake it longer than stated. My next attempt with this is going to be an almond flavored one with cherry topping for another friend who requested it.
Archived comment by: plntygood
You might try adding some agar flakes, or some other thickener like vegan gelatin, or such, to get a thicker result. I have a similar recipe that calls for hot water and agar flakes to be boiled, and then blended with the rest of the ingredients and it works well.
Archived comment by: wishington
Excellent recipe! I am an experimenter, and decided to try it with 1/4 cup of margarine, and putting both vanilla and lemon for flavoring. Another thing I have found is that silken tofu seems to do the best, cuz it tastes the least tofu-y... and the springform pan that i have is really wide so I make a double batch.
thanks!
Archived comment by: foodisgood
i had to baked them way longer than 30 mins! does anyone have a good graham crust recipe? mine was crumbly and fell apart. I added rine and juice of 1 1/2 lemons and also about 3-4 tbspns of flour so that it would thicken. it was alright.
Archived comment by: alexiapple
Though the cake was very good, I think cheese cake gave me the wrong impression. Mine tasted more like a pudding pie, but still yummy.
Archived comment by: starpix
ick, every time i have made something like this it comes out as a beany custard. i think ill try one that is made of the Tofutti creamcheese next time
Archived comment by: havenolegs
This recipe is FABULOUS!! Make sure you use the textured tofu.. NOT SILKEN! Thats probably why it came out like custard for those above. I've tried this 3 times and it keeps getting better each time! Also, make sure you drain the tofu - im using Nasoya Extra Firm for the best results. Adding the extracts also helps. You might want to also cook it until the top makes a huge bubble like its going to spill over the crust, then take it out and put it in the fridge! Just like other cheesecakes, it has to set. DONT EAT IT YET!!! it will smell really good, but you must wait for it to cool off. Then the texture is exactly like the real thing. ~wyn ^_^
Archived comment by: ladywyntir
Sandra posted: What kind of pan and what size pan do you use for the cheese cake Thanks sandra I think you just use the typical shape/size of the crust in its own pan... I guess you're referring to homemade crust? Then probably the same basic size. You could probably eyeball it.
Archived comment by: kaitebrown
this had a great texture and held together well, but tasted too tofu-y (and 1 tbsp. vanilla is wayy too much.), im going to have to follow the advice of foodisgood and use another brand next time. but aside from this, i think this is a good recipe. the only one ive tried, but a good one.
Archived comment by: kaitebrown
I substituted some ingredients, I used firm tofu (its the only kind stores sell on the island), and instead of maple syrup (which is way too expensive -$9 for 6oz) I used light corn syrup, and turbinado sugar. When blending the ingredients, it tasted like sweet tofu, so I increased the vanilla extract by a lot more. It made the filling look tanned. I tasted the mixture again and added more turbinado. It finally lost that tofu taste. I followed some users suggestions and added a cornstarch slurry and baked it longer than suggested. I let the cake puff up in the baker like regular cheesecake and left it until little cracks appeared on top of the tofu. The end product looked like perfect cheesecake. I put a can of blueberries on top while the cake was still hot. I let it sit a few minutes then put it in the fridge on the wire rack. My husband and I ate some for dessert. He doesn't know it was made from tofu but he said it was awesome - his exact words. I liked the taste but the end product still didn't hold up that firmly (I perfer a stiff/firm texture), I will probably use more cornstarch - that or some flour or less soymilk. I used another crust recipe and didn't like the results. I'll try it again with some graham crackers (I'll make sure that
they are vegan), otherwise I'll find a recipe from off this site. I was pleasantly surprised, maybe users who didn't get much luck should scroll up (or down) to read the comments. Since I'm a new veggie, I always read the comments before I try a recipe. It helps me a lot!
Archived comment by: prawla
