View Full Version : Recipe for Cheese Cake

Sep 27th, 2007, 05:52 PM
Does anyone have a really yummy recipe for vegan cheesecake? I have been craving one for months now, every time I pass by one I stare at it trying to figure out what could I do to make something like that.

Now bear in mind I don't have access to Tofutti brand or any of those cool cheese replacements you have in the US/UK, just plain tofu.
I do, however, have access to soy condensed milk and soy cream.

Thanks in advance ;)

Digital Ghost
Sep 27th, 2007, 06:19 PM
I dont remember where I got this so if it is anyones - I'm sorry.
I honestly dont take/want any credit for it. :o

I use a 7 inch tin and it works out good.

For the base

200gms vegan digestive biscuits
75gms vegan margarineFor the filling

1 350g pack silken tofu
1 heaped tablespoon flour
1 heaped tablespoon brown sugar
1 tablespoon light tahini
1 teaspoon vanilla essence
2 tablespoons agar agar flakes
Juice and rind of 1 lemon
Level teaspoon baking powderFor the base, gently heat the margarine in a pan till liquid. Break biscuits into crumbs and add the melted margarine. Mix well and press into tin.
For the filling, mix all ingredients except the baking powder and beat to a cream in a bowl. At the end stir in the baking powder and put into tin on top of base and put in the oven. Bake for 1 hour on lowest heat possible. Allow to cool and then chill in fridge overnight. Then add topping of choice, and serve cold.

Sep 27th, 2007, 07:39 PM

Tofu Cheesecake Recipe (I amended it a little so this is approximate):

Crust: Mix small pack of digestive biscuits (those of you in the UK it was Dove's Farm Organic Digestives) with 1-2 tablespoons of oil and press into the bottom of a shallow round baking dish.

Filling: Mix one pack of Blue Dragon silken tofu, 2-3 tbsp caster sugar (or to taste), 1/2 cup grapeseed oil, 1/2 cup lemon juice, 1tbsp vanilla, 2tbsp arrowroot and pinch salt with a wooden spoon until smoothly blended.

Pour over biscuit base and bake for around 1-1.5hrs at 375degress or until the top is light brown and it feel firm and springy. Chill overnight if you can, adding fruit, custard, cream etc. as desired.

Sep 28th, 2007, 12:34 AM
Jeez, that picture is mouth watering!
Thanks for the recipe, guys.
Just one thing: substituting these digestive biscuits... I don't get them here... and the one recipe for it I found online said "they're very delicate and difficult to reproduce".
Would other types of biscuit crushed with vegetable cream into a doug make a decent substitution?

Sep 28th, 2007, 12:56 AM
Graham crackers are the usual equivalent to digestive biscuits. Ginger nuts are good too (don't know if you get those?). Any relatively robust cookie should work fairly well though.

Sep 28th, 2007, 09:45 AM
^What she said :D

Sep 28th, 2007, 11:53 AM
http://veganforum.com/forums/showthread.php?t=7503 thread may help untitled.