-
-
My review
Cherry Cheezecake
Maureen Cram
"Great tasting cheesecake...fools even the most ardent dairy fans."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 50 m servings 730Original recipe yields 4 servings (4 to 6 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together graham cracker crumbs and 1/4 cup maple syrup. Press into a 9 inch pie tin. Bake for 5 minutes.
- In a blender, combine tofu, vegan cream cheese, lemon zest and juice, and confectioners' sugar. Dissolve cornstarch in soy milk, and add to the blender. Blend until smooth. Pour filling into crust.
- Bake for 25 minutes at 350 degrees F (175 degrees C). Reduce heat to 325 degrees F (165 degrees C), and continue baking for 15 minutes, or until set. Cool on a wire rack, and then chill for several hours.
- Invert onto a plate, and then invert again onto a serving platter. Pour cherry pie filling over the top, and serve.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4048 Ratings
-
-
-
-
-
Most helpful positive review
8/3/2002
Excellent recipe!!! With some fine-tuning -- as per the suggestion of 2 earlier reviews, I used less lemon juice and lemon zest than suggested here. I also, since I thought the number of ser...
Most helpful critical review
3/8/2002
Although the flavor was pretty good, this didn't really turn out that well. I may try it again, although If I do I'll use a muffin pan to make individual portions.
Most helpful
Most positive
Least positive
Newest
8/3/2002
Excellent recipe!!! With some fine-tuning -- as per the suggestion of 2 earlier reviews, I used less lemon juice and lemon zest than suggested here. I also, since I thought the number of ser...
7/23/2008
This is an exceptional cheesecake recipe...it is SO good!! Quite delectable--the texture is so smooth and creamy, and the flavor is divine--pure cheesecake decadence! The only difference I not...
7/9/2002
This recipe would surprise even the most die-hard non-vegans. Yummy and light. Recipe calls for too much lemon juice. I used the juice of one lemon and even that was too much. Next time I ...
12/26/2006
I am an avid cheesecake fan, and I found this recipe to be just as good, if not better than the real thing! I made this recipe because my mother-in-law is allergic to dairy and I wanted to surp...
9/30/2000
This was just amazing! I had my doubts at first and thought I would give it a shot. The crust held beautifully together and so did the 'cheese'. My parents loved it and even had seconds swearing...
7/2/2002
Thank you *sooo* much!!! I have finally found a **great** tasting vegan cheezecake!!! Yeeeaaaahhhh!!! **smile** Please do try this, it is awesome and everyone I served it to loved it. Absolutely...
9/17/2000
This was a fabulous cheesecake, and I will be making it again in the near future. It certainly is a healthier version than the typical, "dairy" cheesecake. However,I have to disagree with EMAZUR...
8/1/2007
I love this recipe. It is so goooood. I used a shortbread cookie crust, it really works well with the lemon in the filling. I will make this again and again. Thank you for this great cheezecak...