AFYP Recipe Board

AFYP: Missed Nat’l Cheesecake Day but let’s celebrate with two delicious recipes

Welcome to more “Advocate From Your Plate” recommended Vegan recipes.

Even though we missed National Cheesecake Day (July 30, 2012) let’s celebrate the cheesecake anyway, right now.

I have chosen two cheesecake recipes to titillate your tastebuds: one classic and one chocolate.

CLASSIC VEGAN CHEESECAKE

Classic Vegan Cheesecake. Image and recipe by VeganBaking.net.
Classic Vegan Cheesecake. Image and recipe by VeganBaking.net.

This is the classic vegan cheesecake recipe of dinner party legend.

It relies on the amazing flavors of your favorite vegan cream cheese enhanced with a touch of non-dairy yogurt, non-dairy milk and just the right amount of flour for optimum flavor and texture. It’s worth buying a spring form pan for.

These are the brands that I love but experiment and find what suits you best. Tofutti cream cheese, So Delicious yoghurt and Blue Diamond almond milk (although I grab up Silk brand almond milk when it’s on sale, especially the dark chocolate — it is amazing).

These are the brands that I love but experiment and find what suits your tastebuds best: Tofutti cream cheese, So Delicious yoghurt and Blue Diamond almond milk (although I grab up Silk brand almond milk when it’s on sale, especially the dark chocolate — it is amazing).

INGREDIENTS

1-1/4 cups graham cracker crumbs (about 10 crackers)
1 teaspoon cinnamon
1/3 cup non-hydrogenated margarine, melted
1 Tablespoon brown rice syrup* (or 1/4 c. cane sugar)
3/4 cup, + 1 Tablespoon sugar
3/4 cup plain non-dairy yogurt
1/4 cup all-purpose flour
2 Tablespoons non-dairy milk (Vanilla flavor is good)
1-1/2 teaspoons lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
24 oz Tofutti (or similar brand) imitation cream cheese (3, 8-oz containers)

DIRECTIONS

Cheesecake Crust

1. Break the graham crackers into small pieces and place them in a food processor or blender with the cinnamon. Pulse them until they are fine crumbs. Add the crumbs to a medium size mixing bowl.

2. In a small saucepan, whisk together the melted margarine and brown rice syrup (or sugar) on low heat until well combined.

3. Add the melted margarine to the bowl containing the graham cracker crumbs and thoroughly hand mix with a fork until they are evenly saturated.

4. If possible, turn an empty medium mixing bowl upside-down and place the spring form on top of it. This will allow you to compress the crumbs with greater force, without risking the spring form ‘popping’ and ejecting all of your crumbs. Being able to compress the crumbs more will make a better crust. Compress the crumbs into the bottom of a 9 inch spring form pan using the flat bottom of a drinking glass.

Cheesecake Filling

1. Preheat oven to 325F (163C). In a medium mixing bowl, mix together the sugar, non-dairy yogurt, all-purpose flour, non-dairy milk, lemon juice, vanilla extract and salt. Set aside.

2. In another medium mixing bowl, beat the imitation cream cheese until it’s slightly fluffy. Mix in the sugar and non-dairy yogurt mixture from step 1. Beat the batter until it’s smooth.

3. Pour the mixture into the 9 inch spring form pan. Jostle the spring form back and forth and side to side to get excess air bubbles to escape.

4. Bake for 1 hour, 30 minutes. It is important not to open the oven or else the cheesecake will cave in. Let the cheesecake cool overnight.

5. When the cheesecake has cooled, use a small knife to go around the edges carefully to free the remaining cheesecake from the spring form pan. Open up the spring form pan as far as you can and shake it slightly to get it to let go. Lift the spring form siding away. Place in the refrigerator.

Top it with your favorite high-quality preserves, and enjoy! Store your Classic Vegan Cheesecake in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months.

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  • Recipe by VeganBaking.net, but I believe the recipe was originated by Joy of Vegan Baking but don’t quote me ’cause not 100% on that.
  • Don’t have a food processor? I didn’t either for the longest time, and am without one again for the time being. I was still able to make cheesecake, just takes a bit of patience and muscle. Here’s a great article that may help you along (or borrow that one that sits on your mother-in-law’s counter that she never uses): http://www.wikihow.com/Cook-Without-a-Food-Processor

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Next up, the chocolate cheesecake.

CHOCOHOLICS VEGAN CHEESECAKE

Chocoholics Vegan Cheesecake. Image / Mouth-Watering Vegan Recipes.
Chocoholics Vegan Cheesecake. Image / Mouth-Watering Vegan Recipes.

So you get a break from scrolling, I am instead linking to Mouth Watering Vegan Recipes’ The Best Ever Chocoholics Cheesecake. The pictures alone make me feel dizzy with delight, as you will see here.

In the ingredients for the crust — or base — Miriam calls for “biscuits”, which are called “cookies” in the US.

Instead of making your own Vegan cookies for this, check the labels on shop bought cookies. Make sure they are crunchy and not soft baked or your base will turn out gooey. Not good.

I use animal crackers because they are fun and work very well. Almost all animal crackers in the US are Vegan. Food Lion brand are definitely Vegan.

Enjoy!

Vegan Recipes are part of the The Horse Fund’s Advocate From Your Plate campaign.

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