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My review
Vegan Cheesecake
Susan
"This sweetened tofu recipe is baked in a graham cracker pie crust and served chilled. Try drizzling with a sweet berry sauce for extra color and flavor."
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Ingredients
3 h 20 m servings 323 calsOriginal recipe yields 6 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- In a blender, combine the tofu, soy milk, sugar, vanilla extract and maple syrup. Blend until smooth and pour into pie crust.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove from oven and allow to cool; refrigerate until chilled.
Footnotes
- Editor's Note:
- Be sure to use a vegan graham cracker crust, or make your own. Use this recipe for graham crackers but substitute soy milk, water, or juice for the milk.
Nutrition Facts
Per Serving: 323 calories; 11.2 g fat; 50.8 g carbohydrates; 5.8 g protein; 0 mg cholesterol; 216 mg sodium. Full nutrition
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Reviews
Read all reviews 5561 Ratings
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Most helpful positive review
2/18/2008
the problem that everyone has with the cheesecake being runny is mostly attributed to the tofu. you need to press the tofu and remove a lot of its excess moisture prior to using it in the recipe...
Most helpful critical review
10/29/2001
very easy but i did NOT like the overwhelming syrupy/vanilla-y taste. if i make it again, i will reduce both very much and add fruit to sweeten.
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2/18/2008
the problem that everyone has with the cheesecake being runny is mostly attributed to the tofu. you need to press the tofu and remove a lot of its excess moisture prior to using it in the recipe...
7/16/2008
This recipe, while delicious, is NOT vegan. Graham Crackers are made with honey, and thus not a vegan option. When I make this recipe I just line the finished cake with slivered almonds and unsw...
4/8/2005
WAY BETTER than normal cheesecake. I've made this several times and everyone loves it (even the kids who will never eat my cooking). To fix the texture issues others have mentioned, I used eith...
7/19/2005
This is excellent -- even the cheese-eaters loved it! I used half soft and half firm tofu, and also added a Tbsp of flour and a tsp of lemon juice, and used a pre-made shortbread crust. I made a...
10/29/2001
very easy but i did NOT like the overwhelming syrupy/vanilla-y taste. if i make it again, i will reduce both very much and add fruit to sweeten.
10/2/2001
i brought this vegan cheesecake to our family Easter celebration last year and all the NON vegan went nuts over it too! it's delicious, i always have to cook a bit longer till its not runny in ...
4/20/2000
This tastes almost exactly like the real thing!! For me as a vegan, I love being able to have cheesecake without eating dairy. I also found that if you don't have maple syrup or you want a diff...