The First "Experiment": Vegan Cheesecake
I don't know about all you fellow Dairy Free Eaters, But personally I have really been missing out on Cheesecake. (Prior to going G.F. and D.F. I was on a huge cheesecake kick and experimenting with many different flavours etc) So, Yes, I was feeling depressed that I might never eat cheesecake again!
I came across a number of recipes online which included ingredients like "Tofutti Cream Cheese" and other such ingredients,(Which I did not have on hand, nor could I find at the store). Then I stumbled across a very simple looking recipe which used "Extra Firm Tofu" which I know you can get almost ANYWHERE so I was very excited to give it a try!
Here it is:
(These recipes are for 1- 9" cheesecake, I made it and split into 4 small pans)
Crust:
2 cups fine ground Dairy-Free/Gluten-Free Graham Cracker Crumbs
(I found them at Safeway)
1/3 cup Agave Nectar or Maple Syrup
1/3 cup Grape-seed Oil (Canola Oil is also ok)
1/2 tsp Cinnamon
1 pinch of sea salt.
1. Preheat oven to 375'
2. Oil or grease pan/dishes and set aside.
3. Blend ingredients in food processor until you achieve rough crumbs.
4. Press into pan with fingers and bake for 7-10 minutes (about 10-12 worked
better for me)
5. Cool on a rack before using(I cheated and put mine in the fridge to cool while
I made the filling)
Filling:
2 (12oz) packages of Extra Firm Tofu, ~ drained and cubed
1 cup White Sugar
1 tsp Pure Vanilla Extract
1/4 tsp Salt
1. Preheat (or turn down) Oven to 350'
2. In food processor, combine above ingredients and blend until smooth. Then, If
desired, separate into 4 smaller bowls for flavouring.
3. Add in desired flavours.
I used as follows:
Strawberry flavour = 3-4 tsp of Strawberry Jelly from homemade jam.
Lemon flavour = 1-2 tbsp lemon juice (depending on preferred strength), and
1/4 lemon rind grated.
Blackberry flavour = 3 tsp homemade blackberry jam
Almond-Rose flavour = 1.5 tsp pure rose water, 1 tsp almond extract, and 1-2
tsp almond milk.
4. If needed for smoother consistency, feel free to add almond or soy milk (1 tsp at
a time).
5. Once filling is blended, pour into crusts and bake in oven until slightly browned.
20-30 minutes depending on oven (Mine was about 24 mins)
The Verdict on the finished product was very good. Our Vegan friends were especially pleased, while the regular dairy eaters liked it, but perhaps still preferred the original "real" cheese cake.
My Uncle actually said it was "The Best Tofu he has ever had! "
My only suggestion and what I will do next time, is go for some stronger flavours....
Enjoy!
Crust:
2 cups fine ground Dairy-Free/Gluten-Free Graham Cracker Crumbs
(I found them at Safeway)
1/3 cup Agave Nectar or Maple Syrup
1/3 cup Grape-seed Oil (Canola Oil is also ok)
1/2 tsp Cinnamon
1 pinch of sea salt.
1. Preheat oven to 375'
2. Oil or grease pan/dishes and set aside.
3. Blend ingredients in food processor until you achieve rough crumbs.
4. Press into pan with fingers and bake for 7-10 minutes (about 10-12 worked
better for me)
5. Cool on a rack before using(I cheated and put mine in the fridge to cool while
I made the filling)
Filling:
2 (12oz) packages of Extra Firm Tofu, ~ drained and cubed
1 cup White Sugar
1 tsp Pure Vanilla Extract
1/4 tsp Salt
1. Preheat (or turn down) Oven to 350'
2. In food processor, combine above ingredients and blend until smooth. Then, If
desired, separate into 4 smaller bowls for flavouring.
3. Add in desired flavours.
I used as follows:
Strawberry flavour = 3-4 tsp of Strawberry Jelly from homemade jam.
Lemon flavour = 1-2 tbsp lemon juice (depending on preferred strength), and
1/4 lemon rind grated.
Blackberry flavour = 3 tsp homemade blackberry jam
Almond-Rose flavour = 1.5 tsp pure rose water, 1 tsp almond extract, and 1-2
tsp almond milk.
4. If needed for smoother consistency, feel free to add almond or soy milk (1 tsp at
a time).
5. Once filling is blended, pour into crusts and bake in oven until slightly browned.
20-30 minutes depending on oven (Mine was about 24 mins)
 |
| Clockwise from top left: Strawberry, Lemon, Blackberry, Almond-Rose. Pre-baking. |
 |
| Post-Baking. |
My Uncle actually said it was "The Best Tofu he has ever had! "
My only suggestion and what I will do next time, is go for some stronger flavours....
Enjoy!
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