Cheesent Cake
From intherain 16 years ago
- 50 minutes to make
- Serves 8
I've played around with a few different vegan cheesecake recipes, and this is what I've come up with. It fools the omni's every time. :) I've only made this using a pie crust, but I'm sure it would work in a spring form pan also.
Ingredients
- 1 pre-made graham cracker pie crust (store-bought, or homemade) shopping list
- 12 oz. extra-firm silken tofu, drained shopping list
- 16 oz. vegan cream cheese (I use tofutti brand.) shopping list
- 1 tbsp. lemon juice shopping list
- 1 tbsp. vanilla shopping list
- 1/2 cup sucanat shopping list
- 1 1/2 tbsp. cornstarch or arrowroot dissolved in 2 tbsp. water shopping list
How to make it
- Put tofu in a blender or food processor & blend until smooth.
- Add the rest of the ingredients & blend until very smooth & creamy.
- Pour into crust
- Bake at 325 F for 45-50 minutes.
- Cool at room temperature for about an hour, and then refrigerate at least 3 hours to set.
- Gobble it up! :)
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