Friday, April 16, 2010

(vegan) cheesecake

Many years ago, I was Vegan. It wasn't a "hard" way to live, but I really missed dessert. So I started adapting my Mom's recipes so that I could still eat sweets. Because honestly, all the Vegan "desserts" at the time had ingredients like whole wheat flour and carob. Not really my idea of sweets!

It took 6 months for my mom and I to perfect this recipe. It's really simple, and it's been thoroughly tested and approved by many!

Shortbread Crust

1 stick margarine
1/3 cup sugar
1 cup flour
1 tsp vanilla extract

Pre-heat oven to 350.
Cream margarine and sugar together. Add flour. Beat in vanilla. Press into greased pie pan or springform pan. Bake for 10 minutes- do not brown. Let cool.

Basic Cheesecake

3 pkg Tofutti Better than Cream Cheese, at room temp
3/4 cup sugar
4 1/2 tsp egg replacer
6 TB water, at room temp
1 TB vanilla extract

Combine the egg replacer and the water. Set aside. Beat the cream cheese and the sugar on low until smooth. Slowly add the "eggs", then the vanilla. Pour into crust. Bake at 350 for 35-45 minutes or until the sides are set and the middle wiggles like pudding.

Let cool completely. Cover and let chill for at least 4 hours before serving.

A Favorite Variation:

The most requested and popular cheesecake that I have made is Lemon.

Add 1/4-1/2 cup of lemon juice to cheesecake mixture after the vanilla. Top with Lemon Sauce.

Lemon Sauce

1/2 cup sugar
2 TB cornstarch
3/4 cup water
2 TB margarine
1/4 cup lemon juice
1 TB lemon zest

Combine the sugar and the cornstarch in a small dry saucepan. Add water. Bring to a boil over medium heat, stirring constantly. Simmer for about 2 minutes, or until thickened. Take off of heat. Add lemon juice, zest, and margarine. Stir to combine. Tops one cheesecake. You can also add fresh blueberries to the mix after it has cooled- an amazing summer dessert!

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