Vegan Cheesecake

We made this for Christmas Day 2010. It didn’t taste like dairy cheesecake but it was very nice. It was not too sweet, which we liked.

Ingredients 14 ounces silken tofu (about 480 grams?or about 1.6 packs) 8 ounces Tofutti cream cheese - approx 1 tub 2/3 cup raw sugar 3/4 almond extract (we couldn’t get any almond extract so we used vanilla extract) 2 Tbsp cornflour (I used this amount but I think it was a bit too much)


Preheat oven to 450 F (about 220+ C). Prepared pie crust if you have not already done so. We did the flour and marg sort - i.e. 

1/3 cup Nuttelex 1/3 cup sugar (I used castor sugar) 1 cup plain flour 1/4 cup wholemeal flour Mix all ingredients togetherby hand until crumbly. Maybe I used just a bit of extra margarine because I was nervous about pressing what looked to be plain flour still into the ceramic quiche/flan dish, but it worked. OK, so press that into the pan, and back for 10 minutes at 450. Original recipe said 5 but the pan we used was a very ‘cold pan’.

Turn oven down to 350 F / 180 C.

Place tofu and Tofutti in a blender and blend for 30 seconds. Stop, scrape the sidesk and blend for another 30 seconds. Add remaining ingredients and blend for 3 minutes, stopping periodically to scrape the sides. Once fully incorporated, pour into prepared pie crust and smooth top with a spatula. Bake 40-45 minutes. (NB I cooked it for 1 hour in a fan forced electric at 180 - this was just right). Remove from oven and place somewhere away from heat. Allow to cool to room temperature (about 2-3 hours). Chill overnight or for at least 10 hours before serving.

Topping Combine 1 cup frozen berry mix, 1/2 cup water,1 Tbsp sugar (or agave nectar was called for by the recipe we used), 1 tsp lemon zest, 2 tsp lemon juice and 1tbsp cornflour mixed into 2 tbsp of the water in a saucepan (i forgot the extra water). Bring to a boil over high heat. Allow to thicken, stirring frequently. Turn off heat and allow the mixture to cool. Chill in the refrigerator until serving. Actually I made this in a pyrex jug and I just stuck all the ingredients in, then zapped it for about 30 secs, stirred, then zapped for 1 minute.