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Strawberry Cheesecake

What you need: 

2 (8 ounce) containers vegan cream cheese (I use Tofutti cream cheese)
1 cup unrefined sugar
2 teaspoons vanilla
3-5 tablespoons lemon juice
2 tablespoons cornstarch
1 vegan graham cracker crust
1/2-3/4 pound fresh strawberries, halved lengthwise

What you do: 

1. Preheat oven to 350 degrees F. Combine cream cheese, sugar, and vanilla in a food processor or blender. Add lemon juice 1 tablespoon at a time, stopping and tasting in between, to taste.
2. Finally, add the cornstarch. Pour into the crust and bake for 45 minutes, or until the cheesecake is completely puffy (it will deflate when it cools, but oh well).
3. Let cool, and once room temperature or below, arrange the strawberries on top. Refrigerate some more until you want to eat it, which is probably now.

Preparation Time: 
Cooking Time: 
Servings: 
8-10
Recipe Category: 

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I would say refrigerating is crucial... preferably overnight.  I served mine after a few hours and it really wasn't set yet.  After I refrigerated the leftover, the next day it was firmer and much better.  Although, I used Trader Joe's version of non-dairy cream cheese (ingredients very similar to tofutti) so perhaps that might have made a difference. I personally might call it a 'cheese pie' when serving to non-vegans so as not to set their hopes too high of it being exactly like cheesecake. Although, it is quite close and has a nice flavor.  Oh I also had to cook mine for about an hour for it to fully puff up in the center. Overall very good and easy to make!

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I'm not sure there are words to describe how awesome this was!!  I have never attempted to make cheesecake before - I guess I thought it wouldn't be very good with substitutes....but let me tell you, this was AMAZING!!!!  I've been craving strawberries, so this seemed like the perfect vessel for them.  I can't believe that it tasted just like real cheesecake - or what I remember cheesecake to taste like!  Now I can make all sorts of different kinds....thanks FB!

Oh, and by the way, I know there was some ingredient confusion - the recipe says 1 8oz container of cream cheese, but I used 2, which is what I think it should say.  Might wanna check on that, fb.

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i tried this and it kinda puffed up like a shroom of some sort and got brown on the top and seemed still giggly so i did cook it for longer... def could not serve it as is, since it sunk in the middle as well when it cooled... tastes fantastic though! so as long as you have some berries to plop on top and some vegan whip cream to put around the edges (RIGHT BEFORE SERVING OR IT WILL MELT EVEN IF THE CAKE IS COOL!) nobody will see the top :)

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Made this for the first time tonight. My crust burnt around the edges- but that is a fault of my oven. I will cover with foil next time. I used tofutti non-hydrogenated. It's pretty thick, and a little too sweet, but still yummy.

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