Vegan Cheesecake Recipe

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Ingredients:

Serving

2 containers plain tofutti vegan cream cheese
2/3 cup sugar
4 tsp fresh lemon juice
1/2 tsp salt
1/4 cup water
1 tbsp extra firm tofu, drained
6 graham crackers
4 tbsp earth balance spread margarine

Directions:

Preheat oven to 350F.
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.
Don't know if that matters but works for me.
Bake for about 45 minutes until top gets golden-brown skin, but be sure to check often.
Cool to room temp and refrigerate.
Can decorate with your choice of berries, whipped cream or whatever you like.
WEIGHT WATCHERS POINTS: 62 in its entirety, if you make 8 servings, I round it from 7.
6 to 8 points per serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	778.96 Kcal (3261 kJ)
Calories from fat	359.31 Kcal
		% Daily Value*
Total Fat	39.92g	61%
Sodium	852.31mg	36%
Potassium	160.38mg	3%
Total Carbs	98.1g	33%
Sugars	34.65g	139%
Dietary Fiber	2.75g	11%
Protein	7.05g	14%
Vitamin C	1mg	2%
Iron	4.2mg	23%
Calcium	44.1mg	4%

Amount Per 100 g
Calories	467.92 Kcal (1959 kJ)
Calories from fat	215.84 Kcal
		% Daily Value*
Total Fat	23.98g	61%
Sodium	511.99mg	36%
Potassium	96.34mg	3%
Total Carbs	58.93g	33%
Sugars	20.81g	139%
Dietary Fiber	1.65g	11%
Protein	4.23g	14%
Vitamin C	0.6mg	2%
Iron	2.5mg	23%
Calcium	26.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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