Many a soup-y, maple-y, pudding-y tofucakes later..... I modified the best recipe of the bunch into the absolutely easiest vegan cheesecake imaginable. Seriously.
If you buy a premade graham cracker crust, this recipe could not be easier. There are pro's and con's of course to buying a crust. The premade pie crusts don't actually contain honey, which is counter-intuitive since they are labeled as 'graham cracker' crusts. However, they do contain some weird commercial food chemistry which, depending on your lifestyle, you may not want to be eating.
Filling:
1 8oz package tofutti cream cheese
1 14oz package of silken tofu (drained)
2/3 cup of (vegan) sugar
¼ cup lemon juice
½ tsp almond extract
Crust (optional) 2 c. oats 4 Tbsp. Earth Balance margarine 2 Tbsp. light brown sugar 1 tsp. ground cinnamon Mix the oats, cinnamon and sugar.
Melt margarine and add to the dry ingredients.
Press mixture into a 9" springform pan or deep dish pie pan.
Melt margarine and add to the dry ingredients.
Press mixture into a 9" springform pan or deep dish pie pan.
Preheat oven to 350. Put all 5 ingredients into a mixing bowl, immersion blend for 5 minutes until smooth. (if you don't have an immersion blender, whisk thoroughly.) Pour filling into the crust. Bake for 45 minutes.
I would suggest letting the cheesecake chill in the refridg. for awhile.... otherwise you'll be holding a hot cheesecake in one hand and wiping the sweat off your brow with the other as you wait 20 minutes for the L train.
No comments:
Post a Comment