Vegan Baked Cheesecake

(This recipe was left at the Cake and Compassion stall at the 2012 LGF and found by Francine)  Please let us know if you know the author!

Ingredients:cheezecakeandcouli

  • 1 1/2 packets Arnott’s Nice or other vegan biscuits
  • 190 grams Nuttelex or other vegan margarine
  • 3 tubs of Tofutti soy cream cheese
  • 195 grams caster sugar
  • 1/2 teaspoon vanilla extract (or 1 teaspoon vanilla essence)
  • 2 tablespoons (approx) lemon juice
  • 2 tablespoons plain flour
  • Egg replacer equivalent to 4 eggs
  • 275 grams Tofutti soy sour cream

Method:

  • Preheat oven to 160 C.
  • Line the base of a 23cm (base measurement) springform pan with non-stick baking paper.
  • Process the biscuits in a food processor until finely crushed. It works best if you break up the biscuits into a few pieces before putting them in the processor. You may need to process the biscuits in more than one batch. (ie. Process 1/2 of the biscuits and put into a bowl, then process the remaining biscuits. When the second batch is finely crushed, put the crumbs from the first batch back in the processor before moving to next step).
  • Add the melted margarine (if you melt the margarine in a glass measuring jug, it makes it easier to pour into the food processor chute) and process until well combined. Transfer mixture to the lined pan. Use a straight sided glass to press the biscuit mixture firmly over the base and side of pan, leaving 1 cm at the top of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
  • If using egg replacer powder (such as Orgran No Egg, which I use) place the powder and specified amount of water in a small bowl and beat with an electric mixer until well combined.
  • Use an electric beater to beat the cream cheese, caster sugar, vanilla and lemon juice in a large bowl until just combined. Beat in the flour. Beat in the mixed egg replacer (or other egg substitute). Beat in the sour cream until just combined.
  • Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 1 1/4-1 1/2 hours or until just set in the centre. Turn oven off. Leave the cheesecake in the oven, with the door ajar, for 2 hours or until completely cooled. This will prevent it from cracking. (I usually leave it in the oven overnight). Place in the fridge for 4 hours to chill.
  • I sometimes serve the cheesecake with berry coulis and/or soy whipped cream. You can also spread vegan white chocolate chips on the base before adding the cream cheese.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.