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Yummy Vegan Cheesecake

What you need: 

16 cinnamon graham crackers, crumbled
1/2 cup vegan margarine
1 tablespoon light Karo syrup
1 tablespoon all-purpose flour
16 ounces vegan cream cheese (I use Tofutti Better Than Cream Cheese)
1/3 cup sugar
4 egg substitutes (http://vegweb.com/index.php?topic=7678.0) (I use Ener-g)
1 teaspoon vanilla
juice of 1 lemon
vegan chocolate syrup (I use Ah!Laska)
fresh raspberries, to serve

What you do: 

1. Preheat oven to 375 degrees F. For crust: Combine graham crackers, margarine, Karo syrup, and flour in a bowl. Mix by hand and press firmly into a round pan.
2. For filling: Combine cream cheese, sugar, egg substitutes, vanilla, and lemon juice in a blender and blend until creamy and smooth. Pour onto crust.
3. Bake for 25-30 minutes, until set (doesn't jiggle when you move the pan). Let cool. Place in refrigerator and chill for 12 hours. Drizzle with vegan chocolate syrup and add fresh raspberries.
You may use any kind of topping, such as strawberries in syrup, chocolate, vegan whipped cream, etc.

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

SO HOW'D IT GO?

I know I have said this before, but this recipe is AWESOME!  ;)b 
I decided to change it up a little this time in honor of my husband and my anniversary.  He slaved over an unbelievable chocolate espresso cheesecake for me when we were 15, so I felt it was time to reciprocate. These are the changes I made: I eliminated the lemon juice and replaced it with espresso, which I used as the liquid for the eggs.  I also added amaretto and chocolate to compliment the coffee flavor.  In the end, the filling consisted of  16oz Tofutti better than cream cheese,  1/3 cup sugar, 1 teaspoon vanilla, 1 teaspoon amaretto, the powder portion of 4 EnerG eggs, 4 tablespoons cocoa powder, 1/3-1/2 cup vegan chocolate chips and 8 tablespoons of liquid espresso.  I threw the cream cheese, sugar, vanilla, amaretto, and chocolate chips into the blender, then made 1+ cup of espresso and set it aside to cool.  I mixed 4 EnerG eggs in a separate bowl, using the espresso as the liquid (6tsp egg replacer powder + 8tbsp coffee) and then added the cocoa powder and mixed well.  When everything was dissolved I added the chocolate-espresso concoction to everything else and blended thoroughly. I then baked it according to the recipe and WOW!
Sooooo Good!!! Thanks for helping me give my husband his favorite dessert back and for making our anniversary extra special!

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Can't wait to make this next week for my mom's birthday! I wonder if she will be able to tell it's vegan? Has anyone made this for non-veg friends, family, co-workers?

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I stopped making vegan cheesecakes, because all of them tasted like tofutti and I hate Tofutti.  However, my omni uncle and his boyfriend begged me to make them a vegan cheesecake so I grabbed this recipe and went with it.

I am a convert. They couldn't believe it. I couldn't believe it.

I used the "egg" dry, i.e. I didn't add any water and I took some suggestions and only used half a lemon. It was perfect. I topped it with blueberries and chocolate ganache.

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I'm usually a big substitute-er but I made this almost exact. I used a pre-made graham cracker crust, I didn't add water to the eggs, and used only about 1/3 of a lemon worth of juice. Oh yes, I also used 1/2 tsp of vanilla extract and real vanilla bean which was awesome.

I thought it was tremendous, but I could have cooked it a tiny bit longer. It started to poof up a bit at 25 min so I took it out but it leveled nicely. It wasn't gooey in the middle at all - nice and creamy and overall solid, but I can't help but wonder if I cooked it 5 minutes longer if it would have been a bit more of a cheesecake texture.

I only let it sit 6 hours and before I put it in the fridge i put a think layer of raspberry syrup that I made on top. That turned into like a glaze when it was chilled - yum. I served it with a raspberry compote and a bit of chocolate syrup. I would DEFINITELY make this again.

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I have no idea what Ener-g eggs are.... Haven't been vegan for a while but want to try the recipe... And how to make flax egg substitute??? Thanks for any help!!

1 egg= 1 tablespoon ground flax seeds mixed with 3 tablespoons warm water... stir until frothy... Ener-g can be found at a health food store it looks like this: http://www.yogawithamey.com/images/energ.jpg... it comes in a box and should be in the baking section :)

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I have no idea what Ener-g eggs are.... Haven't been vegan for a while but want to try the recipe... And how to make flax egg substitute??? Thanks for any help!!

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this was an amazing recipe! i used chocolate graham crackers for the crust (since thats what i had on hand--seems its easier to find vegan chocolate grahams than it is regular grahams)--SO yummy! my omni boyfriend enthusiastically said "well done" after scarfing down a huge helping!

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This was so delicious! It was my first vegan cheesecake so I was worried how it would turn out but it was great. I also couldn't go past 3 hours before I had to have a piece haha It was soft but not runny or anything. I didn't put any topping on it either, it was great by itself!

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I wanted to say thanks and yum for this wonderful recipe. I am a vegetarian working on going vegan, but more importantly, I have a dairy allergy and finding something delicious I could make for birthdays when everyone else is eating dairy laden cake was a challenge. I actually have one in the fridge  right now since it is my 2 year old son's birthday party later. I have only ever hade people say wonderful things about this all the time. By the way, strawberries  and homemade strawberry sauce go wonderful over this!

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thank you! I'll have to see if my Whole Foods or Lassens carries them :)

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