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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This version is slightly sweeter and wetter than your typical NY style cheesecake. From Manifest Vegan blog. Ingredients:
1/3 cup margarine (earth balance) |
1/3 cup sugar |
1 1/4 cups all-purpose flour |
24 ounces cream cheese (vegan) |
14 ounces tofu, very well drained (extra firm) |
1 1/2 cups sugar |
1 tablespoon vanilla extract |
2 tablespoons lemon juice |
6 tablespoons flour |
Directions:
1. Mix all crust ingredients together by hand until crumbly. Press evenly into spring-form or 9″ pie pan. Bake at 450 degrees for 5 minutes.
2. Preheat oven to 325 degrees. Blend all ingredients in food processor or blender until smooth. Pour into baked pie shell. The batter should be thick like custard.
3. Bake for 1 hour. Once timer has sounded, turn oven off and leave cheesecake in oven for another hour. Chill overnight, or at least 6 hours, and serve plain or top with favorite topping.
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