Vegan Cheesecake Recipes

THE BEST VEGAN CHEESECAKE RECIPE EVER! STRAWBERRY CHEESECAKE

Steps:

• First prepare the graham cracker crust by crushing the graham crackers in a food processor to fine crumbs.
• Add the melted vegan butter and pulse until it resembles wet sand
• Press the crumbs into the prepared greased & parchment lined cake pan evenly on the bottom and up the sides.
• Freeze while you prepare the cheesecake batter
• Placing all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend
• Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
• Pour the batter into the crust and bake in a water bath in a preheated 350°F and bake for 60 minutes
• After 60 minutes turn the oven off but leave the cheesecake in the oven with the door cracked open to cool slowly for another 60 minutes
• Remove the cheesecake & cool completely at room temperature and then refrigerate for at least 2 hours to set or overnight before unmolding.
• For the strawberry compote place the fresh or frozen strawberries with the optional sugar in a heavy bottom sauce pot and cook over low to medium heat
• Bring to a low boil stirring often to prevent scorching
• Cool compote and store in the refrigerator for up to 1 week before using
• Loosen the sides and bottom of the cheesecake pan with a blowtorch or by submerging the pan into hot water and running a small spatula around the edges
• Vegan Cheesecakes unmold very easily so flip int out onto your serving platter then add the cooled strawberry compote to the top

VEGAN CHEESECAKE (NO TOFU OR NUTS!)

Steps:

• Prepare your pie crust in an 8-inch pan, and set aside. Preheat the oven to 180C/350F.
• In a large mixing bowl, add your softened cream cheese with sugar and beat on low, until smooth and creamy. While still on low, add in the cornstarch, milk, lemon juice, and vanilla extract. Continue beating on low until combined. Once combined, turn up to high and continue beating, until smooth.
• Transfer your cheesecake into the prepared pie crust. Bake the cheesecake for 40-45 minutes.
• Remove from the oven and let cool completely. Once cool, refrigerate for at least 4 hours, or overnight.

VEGAN CLASSIC CHEESECAKE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• For the crust: Spray a 9-inch springform pan with cooking spray. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups). Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side. Bake until golden brown, about 15 minutes. Cool completely on a rack.
• For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more. Pour onto the cooled crust.
• Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour. Turn off the oven and leave the cake in for 30 minutes more. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Remove the springform ring, top the cheesecake with fresh raspberries and serve.