Posted by: bureaucratgirl | March 29, 2007

Vegan Cheesecake

The past few days have been stressful – grad school, thoughts of post grad, work, upcoming travel, fitness, timing a pregnancy(!!!), and reflecting on changing friendships and relationships. I was feeling drained after my walk home, until I found hubby making vegan cheesecake. Gosh, he knows me so well. He even shopped for all the ingredients himself!

The texture was amazing – for something with no dairy, and no eggs, it is darn good. The only thing I would probably change is the kind of tofu and soy milk used. The filling tasted very “soy-like” – not that there is anything wrong with that, but in terms of serving it to non-veggie friends, I would use silken tofu and non-flavoured soy milk.

I didn’t get to take any photos, but will make sure I do the next time we make it. (There will definitely be a next time!)

Here’s the recipe he used:

For the base:

  • 2 cups cookie crumbs
  • 1/2 cup whole wheat bread flour
  • 2 tbsp sunflower oil
  • 1/4 cup brown rice syrup
  • 1 tbsp water

For the filling:

  • 2 cups medium tofu, crumbled (or you can use a food processor)
  • 1 cup vanilla soy milk
  • 1 tsp agar powder
  • 2/3 cup sugar (or maple syrup for macros)
  • 1/4 cup sunflower oil
  • 1/4 cup cashew butter
  • 1/2 tsp salt
  • 1 tbsp vanilla
  • 1/4 cup lemon juice
  • zest from 1/2 lemon

For the fruit topping

  • 2/3 cup water
  • 1/3 cup agar powder
  • 2/3 cup sugar free jam

Directions: For the base, mix all ingredients well, let sit for 5 minutes to allow the wet ingredients to soak in and then press into the base of a 9″ diameter spring form cake tin. Bake at 400F for 12 minutes. Mix the tofu, soy milk and agar powder together and bring to a boil.

Put the rest of the filling ingredients into a blender and blend until very smooth. Pour filling over the pre-baked base set which is still in the spring form pan and allow to partially set.

To start topping, bring water and agar powder to a boil, stir in the jam with a whisk and carefully pour over the filling.

Refrigerate for 4 hours to set before removing the sides of the spring form pan.


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