I had to.
When I became vegan, I knew I was going to miss one thing...
Ingredients:
Filling-
-8 oz. tofutti cream cheese
-8 oz. vegan sour cream
-6 oz. o' soy vanilla yogurt
-2/3 cup splenda
-1 flax or chia egg
-pinch of salt
-1 tbsp. vanilla extract
-2 tbsp. flour
Crust-
-1 1/2 cups crushed vegan graham crackers
-2 tbsp. splenda
-pinch of salt
-4 tbsp. vegan margarine
-1 tsp. almond extract
-1 tsp. coconut extract
Topping-
-1 pint strawberries
-1/3 cup sugar
-1 tsp. vanilla extract
1 spring form pan is needed for this recipe.
Directions:
1. First, you want to prep your pan. To do this, you line the outside of your spring form pan with aluminum foil. This prevents water to seep into your cheesecake while is it baking in a water bath.
2. Preheat your oven to 350 degrees Fahrenheit, with the rack in the 3rd to lowest rack in the oven.
3. In a food processor or blender, pulse the graham crackers if not in crumbs. Then, put in a large bowl, and stir in the salt and sugar. Using your hands, stir in the melted margarine.
4. Put all but 1/4 cup of the crust into the bottom of the spring form pan. (you save the crust just in case of any holes.) Now, place in the oven for 10 minutes. Let cool. Then, reduce oven heat to 325 degrees.
5. Place the cream cheese, sour cream, and soy yogurt into a large bowl. Mix until creamy. Add the sugar and beat until combined. Add the salt, vanilla, and flour beating after every addition. Now, add the egg re-placer, until fully incorporated. Wipe down the sides of the bowl, and remix anything if needed.
6. Place the foil wrapped spring form pan into a high sided roasting pan. Fill the pan with water until about one inch high. Pour the filling into the crust and smooth the top with a spatula. Place into the oven and cook at 325 degrees for about 50 minutes, or until slightly jiggly in the middle.
7. When the cheesecake is done, take out of the oven and let cool.
8. Meanwhile, put the pint of strawberries into a pot and let cook down with the sugar and vanilla until made until a syrup.
9. When the cheesecake is cooled, take out of the spring form pan, and onto a serving plate.
10. Top with the strawberry syrup.
Enjoy!
Nutrition information is not yet available...
When I became vegan, I knew I was going to miss one thing...
 |
| Creamy, dreamy, delicious cheesecake... |
Filling-
-8 oz. tofutti cream cheese
-8 oz. vegan sour cream
-6 oz. o' soy vanilla yogurt
-2/3 cup splenda
-1 flax or chia egg
-pinch of salt
-1 tbsp. vanilla extract
-2 tbsp. flour
Crust-
-1 1/2 cups crushed vegan graham crackers
-2 tbsp. splenda
-pinch of salt
-4 tbsp. vegan margarine
-1 tsp. almond extract
-1 tsp. coconut extract
Topping-
-1 pint strawberries
-1/3 cup sugar
-1 tsp. vanilla extract
1 spring form pan is needed for this recipe.
Directions:
1. First, you want to prep your pan. To do this, you line the outside of your spring form pan with aluminum foil. This prevents water to seep into your cheesecake while is it baking in a water bath.
3. In a food processor or blender, pulse the graham crackers if not in crumbs. Then, put in a large bowl, and stir in the salt and sugar. Using your hands, stir in the melted margarine.
4. Put all but 1/4 cup of the crust into the bottom of the spring form pan. (you save the crust just in case of any holes.) Now, place in the oven for 10 minutes. Let cool. Then, reduce oven heat to 325 degrees.
5. Place the cream cheese, sour cream, and soy yogurt into a large bowl. Mix until creamy. Add the sugar and beat until combined. Add the salt, vanilla, and flour beating after every addition. Now, add the egg re-placer, until fully incorporated. Wipe down the sides of the bowl, and remix anything if needed.
6. Place the foil wrapped spring form pan into a high sided roasting pan. Fill the pan with water until about one inch high. Pour the filling into the crust and smooth the top with a spatula. Place into the oven and cook at 325 degrees for about 50 minutes, or until slightly jiggly in the middle.
7. When the cheesecake is done, take out of the oven and let cool.
8. Meanwhile, put the pint of strawberries into a pot and let cook down with the sugar and vanilla until made until a syrup.
9. When the cheesecake is cooled, take out of the spring form pan, and onto a serving plate.
10. Top with the strawberry syrup.
Enjoy!
Nutrition information is not yet available...
I love cheesecake! But, strawberries, not so much. I might replace the strawberries for cherries or peaches or even blueberries! yes, that would be awesome
ReplyDeleteI love bake spy everything i ordered was freshly baked
ReplyDelete