rants & recipes

Vegan Cheesecake

Posted by trktos on 25-August-2008


  • 8 ounces firm silken tofu
  • 8 ounces Better Than Cream Cheese
  • grated rind of two decent size lemons
  • juice of approx 1 1/2 of the above lemons (to taste)
  • approx 1 cup confectioners sugar (I think I used a bit less)
  • 1 tbsp cornstarch dissolved in 2 tbsp soymilk
  • one vegan crumb crust of your choice


  1. Preheat oven to 350 degrees.
  2. Mix everything (except the crust!) in blender until smooth.
  3. Pour filling into crust and bake until set, about 40 minutes. Keep a watch on the crust – if it’s browning too much, turn the temperature down to 325 or so for the last 10 minutes of baking.
  4. Cool in pan and refrigerate at least a few hours, preferably overnight, before serving.

Shared by “Maesti”, on vegsource.com.


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