Vegan Cheesecake with Vegan Gluten/Wheat Free Crust

It probably doesn’t look all that great, huh? Well, I’m not sure if it tastes all that great either because i haven’t tried it yet. My best friend Robert said his favorite thing in the whole wide world is cheesecake so i figured I would give it a go.

No, he’s not vegan. But he said he would be willing to try this cheesecake. I went ahead and wrote down all the calories and fat of everything i was putting into this sucker, too. I got just under 300 calories and about 12 grams of fat per slice, if you divide it into 8 pieces and eat it plain. And if you care about the fat and calories you are consuming. Sometimes i care, sometimes not. Plus, I made my own fruit topping of blueberries and cherries that I plan on putting on top of my piece. I know there’s no fat in there, but I don’t know about the calories. I forgot to write it down, and i don’t feel like doing it now. People must not realize how easy it is to make your own fruit topping. They just follow the rest of the lemmings over the cliff and buy that crap in a can. Oh well. Here’s the crust recipe i got with my notes, as usual, following the asterisk and in italics-

2 cups Grape-Nuts cereal or vegan honey-free granola, (remove any dried fruits from the granola beforehand if necessary) *i passed on the Grape Nuts as it has wheat in there and I am somewhat gluten intolerant.i used Health Valley. They left the fruits in a little package on the side so i got to be super lazy and NOT remove them. Yay me!
1/4 cup maple syrup *i just used what was in my cabinet. I know they want you to always use pure, but that crap is expensive, yo!
1/4 teaspoon almond extract

Preheat oven to 350º F.

Place cereal in a blender or food processor and grind to fine crumbs (but NOT to cereal-dust), about 2 minutes. Transfer to a mixing bowl and mix in the maple syrup and almond extract. Mix well until crumbs are moistened. *The food processor part only took me like a minute.

Pour into oiled 9-inch pie pan and press mixture in evenly to form a crust. Bake 5 minutes. Remove from oven and let cool while preparing filling of your choice. *I used one Tbsp of canola oil

I may actually use about half cup more of this stuff as it did not go all the way up my pie plate’s sides. Bummer. So here’s the cheesecake part-

1 container Tofutti brand cream cheese alternative

12 oz or one package silken tofu *Don’t forget to drain out the water, like i did!! Also, i used Mori-nu extra firm. I hope that doesn’t affect it. Oh, well. (extra firm, my ass.)

1/3 cup soy milk

1/3 cup corn starch

1 tsp vanilla

2 tbsp maple syrup (optional) *I put it in mine just for extra flavor

2/3 cup powdered sugar

1 tbsp lemon juice

3 tsp egg replacer

2 Tbsp water

2 Tbsp vegetable oil

Oven at 325.

Mix the egg replacer with the water in a small bowl until smooth and add to blender. *I used my food processor. I love it. Blend together all ingredients, except for oil and crust (*duh) at medium speed until smooth.

Mixture should be thick and creamy. Slowly incorporate oil by pouring in at low speed.

Pour into pie crust and bake 45-50 minutes or until just barely firm. The cheesecake will not change color or rise up, but don’t be afraid to take it out of the oven! Allowing it to cool and refrigerating or freezing slightly before serving will firm it up to the proper texture. *I baked mine for exactly 45 minutes and it was a tiny bit brown around the edges, but that’s okay with me. Really.

Enjoy your tofu cheesecake! Drizzle with chocolate syrup or garnish with fresh fruit as desired. *I made a fruit topping.

For my homemade fruit topping i simply took 1 cup frozen cherries, i left them whole, and about 1/2 to 3/4 cup frozen blueberries. I put them in a saucepan. I added water just to cover. I added 1/4 cup sugar. I also hit it with a tiny bit of lemon juice. I let it boil and stirred here or there. You can add more sugar if you like it sweeter but I like to taste the actual fruit, thanks. Then i added a previously blended mix of 1/4 cup cold water and 1/4 cup cornstarch. I let it drizzle in and let my berries come to a boil again. It got super thick, so i added extra water, a little at a time. It got to a perfect consistency for me so i took it off the stove, transferred it to a bowl and let it cool.

I think i could have eaten the whole bowl of fruit right there, as gross as that may sound because of the corn starch. I love blueberries, though. When i was a kid and i used to visit my daddy in Maine, we used to pick the blueberries that grew right in our front yard. Sometimes, that was all i would eat for days!

Well, enjoy your vegan cheesecake. I hope mine turns out okay. I can’t wait to try it later.

By the way, i still haven’t gotten my book by Dreena Burton, Eat, Drink and Be Vegan. I wonder what happened to it? Curse you, Barnes and Noble online!

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2 Comments

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2 responses to “Vegan Cheesecake with Vegan Gluten/Wheat Free Crust

  1. Looks good! Also looks a bit like a monochrome Salvador Dalí painting in the middle.

  2. haha! i was thinking willendorf goddess…

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