ABOUT THE RECIPE:
This delectable and creamy-tasting vegan cheesecake has a “melt-in-your-mouth” texture that resembles a rich cream and egg laden dessert. The delicate, semisweet flavor makes a welcome finish to any festive meal; however, this plant-based cheesecake is so easy to prepare that you may find yourself serving this yummy confection as a weeknight treat on a regular basis!
Makes 6 to 8 servings
INGREDIENTS:
CRUST
3/4 cup (firmly packed) vegan cookie crumbs (use gluten-free if needed; ginger cookies are nice for this)
2½ to 3 tablespoons vegan buttery spread
FILLING
20 to 24 ounces firm or extra-firm regular tofu, well drained and broken into chunks
3/4 cup vegan cane sugar, maple sugar, or light brown sugar
2 teaspoons vanilla extract
TOPPING
1 cup fresh or frozen blueberries
1/4 cup blueberry preserves (use fruit juice sweetened, if desired)
1 tablespoon vegan cane sugar, maple sugar, or brown sugar (optional)
INSTRUCTIONS:
Preheat the oven to 375 degrees F.
To make the crust, put the cookie crumbs and 2½ tablespoons vegan buttery spread in a medium-sized bowl and stir until incorporated. Mixture should looks like "wet sand." If the mixture still seems a bit dry, add an additional ½ tablespoon vegan buttery spread. Press the crumb mixture evenly into the bottom of a 9-inch round springform pan.
To make the filling, put the tofu, 3/4 cup sugar, and vanilla extract in a blender or food processor and process until smooth. Pour the tofu mixture over the crust. Spread in an even layer and smooth the top.
Bake for 30 to 40 minutes, or until the center of the vegan cheesecake is firm to the touch. Put the pan on a wire rack. Carefully run a table knife around the perimeter of the vegan cheesecake to ensure it does not stick to the side of the pan. Let the cake cool for 10 to 15 minutes, then release side of springform pan to unmold.
Meanwhile, to make the topping, put the blueberries, preserves, and optional 1 tablespoon sugar in a small sauce pan. Bring to a simmer over medium-low heat. Decrease the heat to low and cook for 10 to 15 minutes, until slightly reduced and thickened. Cool slightly and then spoon the warm blueberry topping over the cake, spreading it evenly over the top.
Refrigerate the vegan cheesecake for 2 to 4 hours (or until it is thoroughly chilled) before serving. Covered loosely and stored in the refrigerator, the vegan cheesecake will keep for about 2 days.
Ingredients
Directions
ABOUT THE RECIPE:
This delectable and creamy-tasting vegan cheesecake has a “melt-in-your-mouth” texture that resembles a rich cream and egg laden dessert. The delicate, semisweet flavor makes a welcome finish to any festive meal; however, this plant-based cheesecake is so easy to prepare that you may find yourself serving this yummy confection as a weeknight treat on a regular basis!
Makes 6 to 8 servings
INGREDIENTS:
CRUST
3/4 cup (firmly packed) vegan cookie crumbs (use gluten-free if needed; ginger cookies are nice for this)
2½ to 3 tablespoons vegan buttery spread
FILLING
20 to 24 ounces firm or extra-firm regular tofu, well drained and broken into chunks
3/4 cup vegan cane sugar, maple sugar, or light brown sugar
2 teaspoons vanilla extract
TOPPING
1 cup fresh or frozen blueberries
1/4 cup blueberry preserves (use fruit juice sweetened, if desired)
1 tablespoon vegan cane sugar, maple sugar, or brown sugar (optional)
INSTRUCTIONS:
Preheat the oven to 375 degrees F.
To make the crust, put the cookie crumbs and 2½ tablespoons vegan buttery spread in a medium-sized bowl and stir until incorporated. Mixture should looks like "wet sand." If the mixture still seems a bit dry, add an additional ½ tablespoon vegan buttery spread. Press the crumb mixture evenly into the bottom of a 9-inch round springform pan.
To make the filling, put the tofu, 3/4 cup sugar, and vanilla extract in a blender or food processor and process until smooth. Pour the tofu mixture over the crust. Spread in an even layer and smooth the top.
Bake for 30 to 40 minutes, or until the center of the vegan cheesecake is firm to the touch. Put the pan on a wire rack. Carefully run a table knife around the perimeter of the vegan cheesecake to ensure it does not stick to the side of the pan. Let the cake cool for 10 to 15 minutes, then release side of springform pan to unmold.
Meanwhile, to make the topping, put the blueberries, preserves, and optional 1 tablespoon sugar in a small sauce pan. Bring to a simmer over medium-low heat. Decrease the heat to low and cook for 10 to 15 minutes, until slightly reduced and thickened. Cool slightly and then spoon the warm blueberry topping over the cake, spreading it evenly over the top.
Refrigerate the vegan cheesecake for 2 to 4 hours (or until it is thoroughly chilled) before serving. Covered loosely and stored in the refrigerator, the vegan cheesecake will keep for about 2 days.
