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Banana Cheesecake

What you need: 

4 vegan wheat cookies (I use Digestive or Hobnobs Biscuits)
2 teaspoons vegetable oil, divided
2 (12 ounce) packages firm silken tofu (I use Mori-Nu)
2 medium sized ripe bananas (not over ripe)
1/4 cup-1/2 cup brown sugar, to taste
1/4 cup nondairy milk (I use soy)
1 teaspoon ground cinnamon, optional
1 tablespoon vanilla
pinch sea salt
cinnamon, to taste, to garnish
brown sugar, to taste, to garnish

What you do: 

1. Preheat oven to 350 degrees F. In food processor or blender, pulverize cookies into a powder. Grease a 10x10" (at least 4" deep) glass or ceramic pan with 1 teaspoon of the oil. Coat pan with the cookie crumbs and pour the other teaspoon oil over the crumbs.
2. In food processor or blender, blend all of the other ingredients (except garnishes) until smooth, stopping to push it down the sides if necessary.
3. With a large spoon, ladle the filling over the cookie crumbs, being careful not to disturb them. Smooth over the top and sprinkle with the cinnamon and brown sugar.
4. Bake for 1 hour or until brown on edges. Remove and cool completely or refrigerate. It may develop cracks.

Preparation Time: 
Cooking Time: 
Servings: 
10
Recipe Category: 

SO HOW'D IT GO?

Made this using the modifications, as well as doing a vegan gingersnap crust instead of a graham cracker crust (same procedure for crust- grind cookies in food processor until very fine crumbs, add 4 tablespoons Earth Balance, press into pie dish and bake for 5 min at 350). 

It was DELICIOUS.  But DO use the modifications!  Served this to a large group and got rave reviews.

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yummy!!!! used modifications, and had quite the cooking rainy day off with a sweet treat

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Has anyone tried this (with the mentioned modifications)? I would really like to make a vegan banana "cheese"cake, but this is the only recipe that I can find for one. What is Mori-Nu silken tofu? Could I just use any brand of silken tofu? (I'm confused over how the silken tofu is also firm...)

Mori-Nu is a brand of tofu, and their silken is in the aseptic boxes that don't have to be refrigerated. This is my favorite brand, and I buy it a case at a time on Amazon. You could use any brand silken tofu (such as NaSoya, which is actually sold in the refrigerated section)--just makes sure the sizes/weights are the same. Silken tofu or Japanese style  comes in soft, firm, and extra firm. Silken refers to how to tofu was made. Most times, if the recipe doesn't call for something different, firm silken tofu is the way to go. You'll use silken in recipes like this, where you want a creaminess. I use silken to make soy yogurt, or you use silken to make chocolate mousse, "ranch" veggie dip, and other creamy things.

Then there's regular tofu or Chinese style, which also comes in the firm, extra firm, super firm, etc. This is what you'll use for stir-fries, grilling, and when you need your tofu to maintain its shape.

I have not tried this particular recipe, but I have tried others like this (and this one looks awesome!). Your tofu will set up when it bakes and it'll be a firm texture, much like conventional cheesecake. Hope this helps!

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Has anyone tried this (with the mentioned modifications)? I would really like to make a vegan banana "cheese"cake, but this is the only recipe that I can find for one. What is Mori-Nu silken tofu? Could I just use any brand of silken tofu? (I'm confused over how the silken tofu is also firm...)

0 likes
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