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Cheesecake

What you need: 

for the crust:
1 cup vegan graham cracker crumbs
1/4 cup melted margarine or canola oil (organic is best)
1/4 cup sugar/sucanat
for the filling:
1 cup silken or soft tofu
1 cup vegan cream cheese
1 teaspoon almond or vanilla extract
3 teaspoons Ener-g/ powdered egg substitute
1 teaspoon lemon juice
maple syrup to taste
optional: fruit topping, double fruit style jam (raspberry is great)

What you do: 

1) Preheat oven to 350
2) Prepare the crust by mixing the graham cracker crumbs, sucanat/sugar, and oil or margarine together. Press to the bottom of a greased 9 inch springform pan or pie plate. Chill.
3) In a blender, blend tofu, cream cheese, extract, egg replacer, and lemon juice together. Add maple syrup a bit at a time to your own liking. I use about 2 tablespoons. Blend all the ingredients until very smooth.
4)Pour over the crust and bake for twenty minutes or until it appears set--it will look firmer and slightly golden around the edges.
5)Place in the freezer until it is cool, then top or eat as is.

Preparation Time: 
half hour
Cooking Time: 
Servings: 
4-6
Recipe Category: 

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This was soooo good!  I'm going to make it again definitely.  I found that it tastes better if you let it set in the fridge overnight. This cheesecake was soo affordable to make and it was very Yummy!. Thanx soo much for sending this recipe in!     

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Oh ... my...

I made this, and meant in my heart of hearts to take a picture of the final product, but, sadly, the cheesecake didn't last long enough for a photo shoot.
 
*So* delicious - the texture and flavour were fantastic and authentic.  I used 3 tbsp of maple syrup rather than 2.  For the crust, I used one cup of whole wheat flour and a tsp of vanilla in place of the cookie crumbs - easy, tasty, cheap, and no concerns about sugar origins.

I've seen many tasty-looking vegan 'cheese'cake recipes, but this one is both tasty and (comparatively) economical.  Tofutti cream cheese replacer isn't the cheapest product (at least not in Vancouver, $4 for a 228g/8oz tub) but many recipes call for two or three tubs for a single pie.  Combining tofutti with silken tofu (I used Mori-nu firm) provides excellent *and* slightly more affordable results in this recipe, which allows me to make it all the more often.  This also went down very well with a couple of my nonvegan friends, who somehow managed to snag a piece each. 

Thank you *so* much for sharing this, Elaine - this recipe deserves much more than 4 stars.

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