Kristen's Recipes


Title:   Vegan New York Style Tofu Cheesecake
Category:   Dessert - Clean (Only natural/organic ingredients), Vegetarian
From:   Vegan Food for the Soul
1 pckg. (7 oz.) vegan graham crackers
1 t ground cinnamon
1/4 c vegan margarine- like Earth Balance
2 lb. extra-firm tofu
1/2 c plus 2 T raw sugar- or other sweetener
1/2 c pure maple syrup
3 T pure vanilla extract
3 T fresh lemon juice
Zest of 2 lemons
1/3 c tofu sour cream
Directions:   1. Preheat oven to 350F. In a food processor, combine graham crackers and cinnamon and process for 1 minute to crush to fine crumbs. Add margarine and process an additional minute. Using olive oil, lightly oil a 9-inch springform pan, and transfer crust mixture to the pan. Using your hands, firmly press mixture into bottom of the pan. Set aside.

2. Wipe out food processor with a clean, lint-free towel. Cut tofu blocks in half, and using your hands, squeeze as much of the excess water as possible out of each block. Then break blocks into smaller chunks and place them in the food processor. Add 1/2 c sugar, maple syrup, vanilla extract, lemon juice and lemon zest; process mixture for 3 minutes. Scrape down the sides of the container, and process an additional 2 minutes or until smooth and creamy.

3. Pour filling over crust, and smooth with a spatula. Bake for 30 minutes. Meanwhile, in a small bowl, stir together tofu sour cream and remaining 2 T sugar, and set aside. After cheesecake has baked for 30 minutes, remove it from the oven. Spread topping over top of cheesecake, leaving a 1-inch border around the edges. Return cheesecake to oven, and bake an additional 7 minutes or until topping's sheen changes from shiny to slightly dull. Do not allow to brown.

4. Remove cheesecake from oven and allow to cool for 20 minutes. Place springform pan on a large plate, and then place in refrigerator to chill several hours, preferably overnight. Loosen sides of cheesecake with a thin metal spatula or knife, and then remove the ring from the springform pan. Dip a knife in warm water for ease in cutting slices.
Makes:   9-inch cheesecake or 12 servings