Follow these steps for perfect results
margarine (Earth Balance)
sugar
all-purpose flour
cream cheese (vegan)
tofu, very well drained (extra firm)
drained
sugar
vanilla extract
lemon juice
flour
Combine margarine, 1/3 cup sugar, and flour for the crust.
Mix until crumbly.
Press the mixture evenly into a spring-form or pie pan.
Bake the crust at 450 degrees for 5 minutes.
Preheat oven to 325 degrees.
Blend vegan cream cheese, tofu, 1 1/2 cups sugar, vanilla extract, lemon juice, and flour until smooth.
Pour the mixture into the baked pie shell.
Bake for 1 hour.
Turn off the oven and leave the cheesecake in the oven for another hour.
Chill for at least 6 hours, or preferably overnight.
Serve plain or with your favorite topping.
Expert advice for the best results
Ensure tofu is well drained to prevent a watery cheesecake.
For a richer flavor, add a pinch of salt to the batter.
Experiment with different toppings like fresh berries or chocolate sauce.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Serve chilled, garnished with fresh berries and a dusting of powdered sugar.
Serve chilled as a dessert.
Pair with a cup of coffee or tea.
A sweet dessert wine complements the richness of the cheesecake.
Discover the story behind this recipe
Adaptation of classic dessert to vegan diet
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