a delightful caprice (crafting_change) wrote in vegancooking,
a delightful caprice

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blueberry cheesecake

I was kind of tired of making the same old cupcakes for dinner guests, and wanted to do something with all of the local & fresh blueberries I bought. So I consulted a couple of cookbooks & then formulated my own fruit-based cheesecake recipe. Because I was worried this would be an 'epic fail' I didn't make my own crust. So soon I'll try this with a home-made crust and an actual spring form pan. In the meantime enjoy the easier but no less tasty cheesecake.

an 8 oz tub vegan cream cheese alternative (I used follow your heart)
1 lb package of silken tofu (I used nasoya)
1/2 cup sugar
1/4 cup tapioca starch
1 tbs vanilla
1 tbs lemon juice
2 cups fresh blueberries (I haven't tried this with frozen yet)
your preferred instant cracker crust

In a bowl mix together first the silken tofu & cream cheese. (I used my immersion blender for all of this). Then blend the vanilla, juice, & starch. Taste test for sweetness. I found it a little chalky before I added the blueberries. Add in fruit and blend until you get the desired fruit consistency.
Pour into shell, and bake in an oven set at 300 for an hour to an hour and 10 minutes depending on your oven. Let it sit on the counter a good 20 minutes before putting it in the fridge overnight. Be warned - this does need a good 4 hours at least to set, otherwise it gets a little gloopy. But I found it really, really tasty.
Tags: desserts-cakes-fruit
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