vegan cheesecake
CATEGORIES
INGREDIENTS
  • Cooking Time: not specified
  • Servings: alot
  • Preparation Time: 10 minutes
  • Crust: 1 1/2 - cups graham crackers
  • 1/2 - stick vegan margarine
  • 1 - tbs flour
  • 1- tbs syrup
  • Filling: 1 - lemon [juiced]
  • 1 - 16 oz Tofutti "Cream Cheese"
  • 4 - Ener-G "eggs" or replacement
  • 1/3 - cup sugar
  • 1 - tsp vanilla
  • Topping: 1 - 16 oz Tofutti "Sour Supreme"
  • 1 - tsp vanilla
  • 1/2 - cup sugar
DIRECTIONS
  1. 1. Crust: Mash together ingredients with fingers and press firmly into a spring-form pie pan.
  2. 2. Filling: Blend ingredients together until smooth and creamy. Pour on top of crust and bake at 375F for 25 minutes or until set.
  3. 3. Topping: Blend together then pour on top of cooled filling.
  4. 4. Bake at 375F for 5 to 8 more minutes. Chill in fridge for about 12 hours.
  5. **TIP: Egg replacer: 1/2 banana OR 1 tbs water to 3 tbs ground flax**
RECIPE BACKSTORY
Vegan cheesecake