Guest guest Posted July 8, 2008 Report Share Posted July 8, 2008 Sam's Vegan Cheesecake I made this out of the Native Foods cookbook last night also. Very good. Donna Sam's Vegan Cheesecake Crust ~~~~~ 2 cups granola (your favorite) I used the one I posted the other day 4 Tbsp. nondairy margarine 2 Tbsp. sugar Filling ~~~~~ 1 cup (8oz,) soy sour cream (Tofutti brand) 16 oz. soy cream cheese (Tofutti brand) 1 cup sugar 2 Tbsp. unbleached flour 1 Tbsp. lemon juice 1 tsp. vanilla extract 1 tsp. sea salt Preheat oven to 325 degrees. Grind granola in blender to the consistency of coarse flour. Melt margarine in a small pan. Mix granola and sugar in a bowl, stir in melted margarine. Press crust mixture into a 9 inch spring-form pan or deep dish pie plate. Blend filling ingredients in blender and pour into crust. Bake for 20-25 minutes until golden brown. When cool refrigerate. About 20 minutes before ready to serve place in freezer for extra firmness. Top with fresh fruit ot preserves. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2008 Report Share Posted July 8, 2008 Thanks Donna for the recipe! You know I found a vegan cheesecake recipe and followed the directions exactly, but it still didn't set too well after being in the refridgerator and was kind of watery in the center. But then I did sort of transfer it to the fridge straight from the oven, pretty much. Could that have had something to do with it; is it essential to let it cool at room temp before refridgerating? " artichoke72x " <artichoke72x wrote: Sam's Vegan Cheesecake I made this out of the Native Foods cookbook last night also. Very good. Donna Sam's Vegan Cheesecake Crust ~~~~~ 2 cups granola (your favorite) I used the one I posted the other day 4 Tbsp. nondairy margarine 2 Tbsp. sugar Filling ~~~~~ 1 cup (8oz,) soy sour cream (Tofutti brand) 16 oz. soy cream cheese (Tofutti brand) 1 cup sugar 2 Tbsp. unbleached flour 1 Tbsp. lemon juice 1 tsp. vanilla extract 1 tsp. sea salt Preheat oven to 325 degrees. Grind granola in blender to the consistency of coarse flour. Melt margarine in a small pan. Mix granola and sugar in a bowl, stir in melted margarine. Press crust mixture into a 9 inch spring-form pan or deep dish pie plate. Blend filling ingredients in blender and pour into crust. Bake for 20-25 minutes until golden brown. When cool refrigerate. About 20 minutes before ready to serve place in freezer for extra firmness. Top with fresh fruit ot preserves. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2008 Report Share Posted July 9, 2008 You're welcome. I think this is one of the best and enjoy it better than a dairy cheesecake. My sister has been making a few new ones from her vegan dessert cookbook and each one is delicious. She gave me the cookbook for my birthday so I can try and get the recipes posted or see if she can post them. The cookbook is The Joy of Vegan Baking by Colleen Patrick-Goudreau Donna , Lisamarie Dean <antcheek wrote: > > Thanks Donna for the recipe! You know I found a vegan cheesecake recipe and followed the directions exactly, but it still didn't set too well after being in the refridgerator and was kind of watery in the center. But then I did sort of transfer it to the fridge straight from the oven, pretty much. Could that have had something to do with it; is it essential to let it cool at room temp before refridgerating? > > " artichoke72x " <artichoke72x wrote: Sam's Vegan Cheesecake > > I made this out of the Native Foods cookbook last night also. Very good. > Donna > > Sam's Vegan Cheesecake > > Crust > ~~~~~ > 2 cups granola (your favorite) I used the one I posted the other day > 4 Tbsp. nondairy margarine > 2 Tbsp. sugar > > Filling > ~~~~~ > 1 cup (8oz,) soy sour cream (Tofutti brand) > 16 oz. soy cream cheese (Tofutti brand) > 1 cup sugar > 2 Tbsp. unbleached flour > 1 Tbsp. lemon juice > 1 tsp. vanilla extract > 1 tsp. sea salt > > Preheat oven to 325 degrees. Grind granola in blender to the > consistency of coarse flour. Melt margarine in a small pan. Mix granola and sugar in a bowl, stir in melted margarine. Press crust mixture into a 9 inch spring-form pan or deep dish pie plate. > Blend filling ingredients in blender and pour into crust. Bake for > 20-25 minutes until golden brown. When cool refrigerate. About 20 > minutes before ready to serve place in freezer for extra firmness. Top with fresh fruit ot preserves. Quote Link to comment Share on other sites More sharing options...
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