Emily (chalepa_ta_kala) wrote in vegancooking,

Vegan Cheesecake (inexpensive version) with Gingersnap Crust

I thought this vegan cheesecake recipe unique enough to merit its own post, although somewhat similar ones can be found here and here (in comments). Of particular note, this recipe uses only one container of vegan cream cheese and no vegan sour cream (they can be prohibitively expensive) and has a yummy gingersnap crust. Links to egg- and dairy-free products online have been included for those who have difficulty finding them at their local stores.

Gingersnap Crust

35 gingersnap cookies (to yield about 1 1/3 cup crumbs)
5 tablespoons butter-flavored Crisco, melted and slightly cooled
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

Preheat oven to 350°. Either 1) put cookies in food processor and process them until they are finely ground, OR 2) place cookies in plastic bag and crush with hammer until coarsely crumbled. (I prefer the coarser crumbs option.) In a mixing bowl, combine crumbs, Crisco, cinnamon, and salt; stir until moistened. Press mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan with the back of a spoon until it is even and compacted. Bake crust for 6-8 minutes or until crisp. Let cool completely before filling (may be placed briefly in freezer for a shorter cooling time). Crust can be wrapped in plastic wrap and frozen for up to 1 month.

Vegan Cheesecake

1 container cream cheese alternative [Tofutti is best, IMO]
1 package silken tofu (12 oz)
1/3 cup soy (or other) milk [I use vanilla Silk Light]
1/3 cup corn starch
1 teaspoon vanilla
2 tablespoons maple syrup (optional)
2/3 cup powdered sugar
1 tablespoon lemon juice [I use sweetened lime juice]
3 teaspoons egg replacer powder [I use Ener-G]
2 tablespoons water
2 tablespoons vegetable oil
1 pie crust (Gingersnap Crust, above)

Pre-heat oven to 325°. Mix the egg replacer powder with the water (NB: powder/water ratio differs from that on the Ener-G box) in a small bowl until smooth and add to blender. Blend together all ingredients, except for oil (and crust, of course) at medium speed until smooth. Mixture should be thick and creamy. Slowly incorporate oil by pouring in at low speed. Pour into pie crust up to the edge and bake 45-50 minutes or until just barely firm. Allow it to cool and refrigerate for several hours before serving.
Tags: -where do they sell this stuff?, desserts-cheesecakes, substitutes-dairy-cream cheese, tofu-silken
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