Need Help with Daughters Wedding Ideas

[Guest guest]

Here is the best vegan cheesecake recipe I have ever tried. The note

at the bottom is from a friend of mine who posted this in another

group of mine. This recipe is from Vegetarian Times.

 

Vegan Apricot and lemon cheesecake

 

Ingredients:

1 1/2 c graham cracker crumbs

4 Tbs Earth Balance Margarine, melted

4 8-oz. pkg. Tofutti better than cream cheese at room temp.

3/4 c nonfat vanilla soymilk

1 c superfine sugar

1 c canned apricots, pureed

2 tsp vanilla extract

1 tsp lemon extract

6 Tbs cornstarch

Pinch of salt

1/2 c dried chopped apricots

6 large apricots, halved (optional)

 

Steps:

Preheat oven to 325 degrees.

Combine graham cracker crumbs and margarine in bottom of a 9 "

sprinform pan,

mix well pressing crumbs itno bottom and patially up sides. Set pan

aside.

Put cream cheese into bowl, and using an electic mixer, beat it on

medium speed

to soften. Add soymilk, beating well to incorporate.

Add sugar, apricot puree, vanilla extract, cornstarch and salt.

Continue beating on medium speed until smooth. Stir chopped apricots

in by hand.

Spoon mixture into springfrom pan. Arange apricot halves* around

edges of

cheesecake.

 

Bake cheesecake for about 1 1/4 hours. Turn oven off, and leavbing

oven door

ajar, allow cheesecake to cool for about 1 hour. Remove from oven,

and set aside to cool completely. Refigerate until chilled.

 

Serves 10

 

*I omit the apricot halves because they look like egg yolks

and it's sometimes difficult to place them on the cheesecake neatly.