Vegan Cheesecake
Homemade Graham Crust: In a medium bowl, mix flour, sugar, bran, cocoa and cinnamon until combined. Mix in vegan butter or oil and agave or maple syrup until fully combined. Firmly press into a 7-i…
- Cook8 h 45 min
- Total8 h 45 min
- Serves10
- LevelIntermediate
Ingredients
- 1/4 cups Homemade Graham Crust:
- 2 tbsp. all-purpose flour
- 1 tbsp. granulated sugar
- 1 tsp. miller’s bran (not cereal)
- 1/2 tsp. unsweetened cocoa powder
- 1/3 cup ground cinnamon
- 1 tbsp. vegan butter or coconut oil, melted
- 2 (349 g/12.3 oz) agave or maple syrup
- 1 tbsp. Filling:
- 1 tbsp. packages silken extra-firm tofu (“silken” texture imperative, do not substitute; available in shelf-stable tetra packs or fresh)
- 1 cup vanilla extract
- 2/3 lemon juice
- 1 tbsp. Apple juice
- agar flakes (Eden Foods makes one readily available)
- Topping Ideas:
- melted chocolate
- Caramel Sauce
- Fresh fruit
- Stewed cherries
Preparation
- Homemade Graham Crust: In a medium bowl, mix flour, sugar, bran, cocoa and cinnamon until combined. Mix in vegan butter or oil and agave or maple syrup until fully combined. Firmly press into a 7-inch (17 cm) spring form pan.
- Bake for 15 to 20 minutes, until golden brown and beginning to crack on top. Cool completely.
- Filling: In a medium saucepan, bring apple juice, sugar and agar-agar to a boil, reduce to medium and cook, stirring a few times, for 5 minutes, or until agar-agar flakes are completely dissolved. Keep warm.
- In a food processor, purée tofu until completely smooth, about 1 minute. Add apple juice mixture, lemon juice and vanilla. Purée until fully combined and pour into prepared crust. Cool to room temperature and refrigerate for at least 8 hours, until set.
- To serve run a knife around edge of spring form pan, unhinge and slice. Garnish with your topping of choice (chocolate, cherry, caramel, etc.). Serve chilled.
Method
- Preheat oven to 350ºF (180ºC).
