Vegan Cheesecake, Seriously!
- September 2008
- Recipes
This has to be one of the coolest recipes of all time. Vegan cheesecake, with no refined sugar, and it’s really good!! It does not taste like a typical sugary, cream-cheese-y cheesecake, yet it is quite delicious and is essentially a health food (i.e., no guilt when eating it for breakfast). The raspberries are important 🙂
Combine
1 cup unbleached or whole wheat flour
1 teaspoon baking powder
In separate bowl, combine
1/4 cup grapeseed oil
1/4 cup sugar/agave syrup/maple syrup/honey/your choice
1 Tablespoon cornstarch or arrowroot powder whisked with 3 Tablespoons water (2 T if you are using a wet sweetener)
1 teaspoon vanilla
Mix all together, and spread into bottom of oiled springform pan. Sprinkle with 1 cup fresh raspberries.
Combine tofu yogurt:
2 cups firm tofu (1 block)
4 Tablespoons grapeseed oil
2 Tablespoons lemon juice
1 Tablespoon sugar/agave syrup/maple syrup/honey/your choice
2 teaspoons vanilla
1 teaspoon salt
Blend all this in a food processor or blender, or with hand blender. Chill (or not if you are in a rush)
with
1/2 cup sugar/agave syrup/maple syrup/honey/your choice
2 Tablespoon cornstarch
6 Tablespoons water
4 Tablespoons flour
1 Tablespoon lemon peel, finely grated
2 teaspoons vanilla
blend all this until smooth, then pour over the raspberries and crust.
Bake at 350 about 75 minutes or until center appears set. Cool for 15 minutes, unspring the springform pan and refrigerate.
Do you consider honey to be vegan? Do you use it currently?
I bake primarily with maple syrup. I do support the use of honey which has been harvested from humanely tended bees–we need bees! Honey which does not come from humanely tended bees is generally not a great option, for bees or for humans.