New York Style Cheesecake

[Guest guest]

New York Style Cheesecake

Source: 3ABN/Kerr

 

1/2 cup milled cane sugar

10 large squares honey graham crackers, crushed (vegan; read label)

1/4 cup vegan margarine (Earth Balance)

4 - 8 oz. tubs Tofutti Better Than Cream Cheese

1 1/3 cups milled cane sugar

2 tsp. pure vanilla

2 Tbsp. EnerG Egg Replacer

1/4 cup water

2 cups blueberries, fresh or frozen washed and dried

 

Stir 1/3 cup milled cane sugar and melted margarine into graham cracker crumbs to coat.

 

Press firmly into the bottom of a 10-inch springform pan.

 

In a large bowl, beat together the cream cheese, milled cane sugar and vanilla until smooth.

 

In a small bowl whisk together the egg replacer and water until foamy.

 

Add to cheesecake mixture and continue to beat 1 additional minute.

 

Sprinkle blueberries evenly over crust.

 

Pour cheesecake mixture over blueberries and back at 350 degrees for 1 hour and 5 minutes, or until center is puffed up slightly and turning golden. The center should not look wet or darker in color or appear unbaked.

 

Cool completely before refrigerating. Refrigerate several hours before serving.

 

Use a sharp non-serrated thin bladed knife to cut.

 

Slice into 16 servings and enjoy!

 

 

http://www.Christian-Vegan-Cooking