Vegan Cheesecake

By: http://www.peta2.com
Category: Desserts - Cakes
This recipe is suitable for a: vegetarian/vegan diet.

Ingredients:
-----------------------------------------------------
For the Crust:

11 graham crackers, ground into fine crumbs (about 1 1/4 cups)
3 Tbsp. granulated cane juice
5 Tbsp. margarine

For the Filling:

1 1/2 lbs. tofu cream cheese
10.5 oz. silken tofu
3/4 cup granulated cane juice
2 Tbsp. arrowroot powder
1 Tbsp. lemon zest
2 tsp. vanilla extract
1 pint strawberries, stems removed and sliced thin (or substitute your fave fruit)


Instructions:
-----------------------------------------------------
For the crust, preheat the oven to 325°F. Mix the graham cracker crumbs and granulated cane juice in a medium bowl. Add a dollop of margarine to the mixture and stir with a fork until well blended. Transfer to a 9-inch pie pan and make the crust by evenly pressing the crumb mixture across the surface of the pan. Bake until lightly browned and firm, about 15 to 20 minutes. Let the crust cool completely before adding the filling.

For the filling, preheat the oven to 350°F. Place the tofu cream cheese, silken tofu, granulated cane juice, arrowroot powder, lemon zest, and vanilla in a food processor. Process, scraping down the sides of the bowl several times until smooth, about 2 minutes. Pour the filling into the cooled crust. Bake for 50 minutes. Turn the heat off, but leave the cheesecake in the oven until the edges are set and lightly browned but the center still wiggles just a bit, about an hour. Remove from the oven and let cool completely. Wrap tightly and chill at least 4 hours.

Remove from the fridge and add strawberries on top right before serving.


Additional comments:
-----------------------------------------------------
Makes 1 cheesecake



For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.