 |
Vegan Cheesecake
 Print Version |
 Email To A Friend
Cheesecake:
2 containers plain tofutti vegan cream cheese
2/3 cup sugar
4 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 cup water
1 tablespoon extra firm tofu, drained
Graham cracker crust:
6 graham crackers
4 tablespoons earth balance spread margarine
Preheat oven to 350*.
Mix cream cheese up in blender/food processor til softening occurs. Add the sugar, lemon juice, salt, water and tofu.
Blend until it seems thouroughly processed.
Put into your graham cracker crust; to make own just put crackers in a ziploc and crunch up with hand/fist/rolling pin. Then put crumbs in bowl with the Earth Balance spread (or your choice vegan butter) and then put in pie tin to spread around to make crust. Spin it around a bit to even out the wrinkles on the top.
Bake for about 45 minutes until the top gets golden-brown skin, but be sure to check often.
Cool to room temperature and refrigerate.
Can decorate with your choice of berries, whipped cream or whatever you like.
Print |
Back to Cheesecake Recipes |
Back to Main Recipe Page
|
