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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?

this was great!!

I live in Australia and couldn't find the egg replacer in Safeway so I used 3/4 of a tub of vanilla Soy Life soy yoghurt instead and it worked fine. I also don't think we have Graham Crackers here in oz so I used Arnotts Nice biscuits - they are vegan but 'may contain traces of milk and egg'.

Anyway it turned out perfectly! I baked at 185C for 45 minutes.

I'm going to try a chocolate version next!!!!!!!!!!!!!!!!

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Stands alone as a desert, vegan or not! Great recipe, maybe add a little more sugar to my crust next time. We added freshly sliced strawberries and drizzled vegan chocolate over it, mmm mmm mmm!! :)>>>

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Actually tastes like REAL cheesecake!  Excellent recipe!  Thank you very much!

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This is a great recipe but the crust needs clarification.  I made the crust and I understood each "graham cracker" to be a full sheet/rectangle but I ended up with a ton on crumbs, far too many for even a deep dish crust.  Next time I will use 16 squares instead. 
I made mine with 1/2 the amount of lemon juice but I think I will use a bit more next time as I prefer a more lemony flavor. 

If you use 16 squares, then I recommend cutting back on the margarine.  I guessed squares at first and ended up adding a bunch more to soak up the excessive margarine.  I still thought the crust was too greasy.
Without toppings, I also found the cheesecake to be sort of bland.  I halved the lemon because of the comments and because I'm not a huge lemon fan, but I found that it could use both more lemon and more sugar.  It's definitely a good starting place, though!

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This is a great recipe but the crust needs clarification.  I made the crust and I understood each "graham cracker" to be a full sheet/rectangle but I ended up with a ton on crumbs, far too many for even a deep dish crust.  Next time I will use 16 squares instead. 
I made mine with 1/2 the amount of lemon juice but I think I will use a bit more next time as I prefer a more lemony flavor. 

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Per other's suggestions I used the egg replacer dry.  I could have cooked it a few minutes more since the middle is still a bit creamier than the edge--but it is still unbelievably close to the real thing and so insanely delicious!  I used a store bought vegan graham crust and I cooked some frozen strawberries and added some raw sugar to them to make a kind of fruit syrup and poured that over the top.  :)>>>  A wonderful and simple recipe.  Made my day for sure!

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For some reason it puffed up and browned on the top...

I haven't made this recipe yet (I am going to try it this weekend; we've had a lot of birthdays lately and are tired of regular cake! will post again after), but my guess is that your oven temperature was too hot.  You might want to try an internal thermometer. :)

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i made this recipe twice in one day. the first time, i omitted the lemon juice, because i'm not a huge lemon fan. I also (without thinking) added water to my Ener-G egg powder. I followed the recipe otherwise, and what i found was that the cheesecake tasted off because i omitted the lemon (it tasted like eating straight up creamcheese)... and i also found it to be a little too tough on top (too long in the oven). also, the consistency of the inside was a bit mushy, which i think was due to the added water.

the second try, i used the juice from about 1/2 a lemon... and boy did that make a difference! take my advice and dont omit the lemon! i didnt add water to my ener-g egg replacer. i think this helped the consistancy firm up a bit. i added 1/2 tsp of extra vanilla extract, because i like things strong on the flavor side. I also only left it in the oven for about 20 minutes, and watched it pretty close. i supposed all you're waiting for the heat to do is to 'set' the creamcheese... so it's ok to take it out early if it's already set. it shouldnt brown on top, because it will turn out tough. plus, i found that the crust browns really fast, and you have to watch that as well, so it doesnt burn, too! once it cooled down, i immediately put it in the fridge... and the longer you leave it there, the firmer it gets. i suggest if you're having problems with it being mushy, maybe pop it in the freezer for 30 minutes before you serve it?

i made a blackberry suace to go on top by mashing a handfull of fresh blackberries with some agave nectar... yum :)

overall, this recipe was really fast and easy. it would have been even easier if i would have used a premade crust. i found it was actually pretty hard to get the graham crackers as fine as i would have liked... i ended up having big chunks of graham cracker still in my crust. perhaps if you have a food processor, it would be helpful to grind it up in there... too bad i dont have one :( my boyfriend loved this cheesecake... i thought it was alright. I'm one of those people who doesnt take 'cheese' substitutes very well, unfortunately. i like tofutti when i make creamcheese icing, so i'm not sure why i dont like this more than i did. i think i'll try a chocolate version and see if i like that more!

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Quite yummy!  I used only about a tablespoon of lemon juice - more probably would have made it too tart for me.  I also reduced the sugar a little and increased the vanilla a tiny bit.  Simple and rich just like a fatty fatty fat fat dairy cheesecake! :)

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K.  So My Vegan Mother-In-Law....  LOVED THIS...  She was so excited to finally eat Cheese Cake for the first time after 10 yearsI who do eat chicken, fish, and eggs... LOVED this as well..  I thought it tasted exactly the same as regular cheese cake.

I followed the recommendations of not adding water to the substitute eggs.

The only thing I used different was using Mydell molasses crackers instead of the cinnamon graham crackers.
Honey instead of the Karo syrup
Whole Wheat Flour instead of All Purpose Flour

:) ;) :D ;D :o 8) ::) :-*

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