CHEESECAKE!
1 Store Bought Vegan 9" Crust (or you can make your own)
3 (8 oz.) Containers of Tofutti Cream Cheese
3 Ener-G Egg Replacer "Eggs"
1 C Sugar
2 tsp. Vanilla Extract
Fruit Topping Filling (optional)
Crust - I'm all about EASY
You can use a store bought crust and leave it like it is - if you do this, use this recipe instead. If you are using a spring-form pan you can either make your own recipe, or do what I did - buy a store bought crust, crush it up, add some melted vegan butter (a couple tsp.) and then reshape it back into your spring form pan. For this recipe, I used the Oreo store bought crust.
Preheat your oven to 350 degrees.
Prepare your Ener-G "eggs," be sure to whisk together thoroughly until
they are very fluffy. In a large bowl combine your cream cheese, Ener-G
mixture, sugar, and vanilla and mix until thoroughly combined.
Pour your mixture into your spring form pan, or ready made crust, leveling it with a butter knife.
See "Tip" below...
Cook in the oven for 55-60 minutes. To check to see if your cheesecake
is finished, tap the side of your pan or pie tin with a knife, if the middle
still jiggles then it is not finished cooking. It should start to turn a very light golden color.
When your cheesecake is done, let it cool for 30 minutes. Then let it chill in the refrigerator for 2-3 hours.
Top with fruit topping before serving if you wish.
Enjoy!
TIP: If you want a smooth cheesecake (no cracks) wrap tip foil around the bottom of your pan creating a bowl type shape. Then place on a cookie sheet. Fill your cookie sheet most of the way full with water. The tin foil will keep any water from getting to your cheesecake. This keeps the oven humid, so your cheesecake won't crack.
8 comments:
Hi Kaycee,
If you want to add filling to the cream cheese mixture (say, chocolate chips), how would that factor in the recipe?
Thank you!
Hi Kaycee,
Any tips as to how to incorporate other ingredients into the cheesecake (chocolate chips, nuts, etc.)? Thank you!
Your "this recipe" link does not lead me to a crust recipe.
Hey Kate! Sorry maybe I should have been more clear, but it's not for a crust recipe, it's for the same cheesecake but measured for a store bought crust, not a homemade crust. The recipe is basically 1/3 smaller if you buy a store bought crust.
Anonymous - I have never tried ingredients like chocolate and nuts, but I have swirled in raspberry filling. I would assume everything would turn out fine if you just made it the same way and then added whatever you like....
I'm curious about the Ener-G egg replacer. I've seen a couple vegan cheesecake recipes that don't call for any egg substitutions -- it is necessary and can you use flax eggs instead? I really want to try this recipe so I can make a more "authentic" cheesecake with the springform pan.
Thanks!
Thinking of you today, Kaycee! Enjoy yourself! Polly.
wow I reaaallly need something like this now. I am absolutely sick of my dairy reactions but am the biggest sugar junkie!
http://myfroley.blogspot.com
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