The “Cheese-less Cheesecake”
Non-Vegan Version
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Crust:
• 2 cups finely ground graham crackers
• 1 tablespoon of Cinnamon
• 1 stick (1/2 cup) melted “lactose free” margarine (Nucoa brand recommended)
Cheesecake filling:
• 16oz imitation soy cream cheese (Tofutti “better than cream cheese” brand recommended)
• 16 oz (1 pint) of imitation soy sour cream (Tofutti “Sour Supreme” brand recommended)
• 1 cup white sugar
• 3 eggs
• 1 lemon (zested)
• 1 tablespoon vanilla extract
•
Preheat Oven to 325 degrees
For the Crust:
Add graham crackers and 1 tablespoon of cinnamon into a work bowl. Slowly add melted butter while mixing with a fork until butter is evenly covering all areas of the graham cracker. Lightly coat an 8 inch spring form pan with lactose free margarine, place graham cracker mixture into bottom of the spring form pan. Press down on the graham crackers with the bottom of a measurement cup to create an even crust. Refrigerate for 5 – 10 mins.
For the Cheesecake filling:
Place the soy cream cheese in a work bowl with a hand mixer, or in the work bowl of a stand-mixer. Beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to slowly beat until all ingredients are fully incorporated. Slowly add sugar and beat until creamy, for 1 to 2 minutes.
Add soy sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into your spring form pan with the graham cracker crust.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. (the foil is to prevent water from seeping into the cheesecake.) Bake for 1 hour 20 minutes. The cheesecake should not jiggle too much but it will a little (it will firm up after chilling.) Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, overnight. Loosen the cheesecake from the sides of the pan by running a thin metal spatula or knife around the inside rim. Un-mold and transfer to a cake plate. Add warm strawberry topping.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Warm Strawberry topping:
o 16 oz of fresh strawberries
o 1 cup of Sugar
o 1 lemon (Juiced)
Place all ingredients in a saucepan over medium heat. Allow simmering on low for 5 – 10 minutes until strawberries breakdown. Allow cooling and place on cheesecake.
Andrew Williams Productions 2009