Vegan cheesecake - Detailed recipes with photos.

This vegan cheesecake is made without dairy or eggs. It turns out tender and very tasty thanks to a combination of soft tofu and vegan cream cheese. Bean curd is softer and friable than regular tofu, therefore ideal for similar desserts. Nutritional value of one serving: (one 0 total) Calories 450, total fat 23 g., Saturated fat g., Proteins 9 g., Carbohydrates 54 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Time: 1hour. 30 min. Difficulty: easy Servings: 10 The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

Korzh

72 Graham Crackers (270 gr.)
3 tbsp. l Sahara
3 tbsp. l vegan margarine
Special equipment: uniform with removable sides on 23 cm

Filling

700 gr very soft tofu, strain
450 gr vegan cheese
1.5 tbsp. Sahara
1 tbsp. l corn starch
1 tbsp. l vanilla extract
1 tbsp. l freshly squeezed lemon juice, plus 1 tbsp. l finely grated zest (about 2 lemons)
1 tbsp. l freshly squeezed orange juice, plus 1 tbsp. l finely grated zest (about 1 orange)

Topping

2 tbsp. fresh raspberries

Recipes with similar ingredients: shortbread cookies, tofu, cheese curd, lemon juice, Orange juice, starch, raspberries

Recipe preparation:

Set the grid in the center of the oven and turn on the preheat up to 180 ° C. Sprinkle a split baking dish with a cooking spray 23 cm.
Korzh. In the bowl of the food processor, load crackers and sugar, grind to a state of small crumbs (should be about 1.5 tbsp.).
In a measuring cup, place margarine and 2 tbsp. l water, melt in microwave oven. Add to combine and mix to mass resembled wet sand. Pour the mixture into the prepared pan; flatten to the bottom, going on the sides about 5 cm. – evenly distribute using a measuring cup. Bake until golden brown about 15 minutes Cool completely on bars.
Filling. Place tofu in the cleaned bowl of the combine grind for about 2 minutes. to a uniform and very airy texture. Add vegan cream cheese, sugar, corn starch, vanilla, juice and zest of lemon and orange. Mix again about 2 min to a homogeneous mass. Pour the filling onto the cooled cake.
Bake a cheesecake for about 1 hour, until it seizes outside, and the center will remain still soft. Turn off the fire and leave 30-minute cheesecake in the oven. Remove from oven and give completely cool on a wire rack; cover and refrigerate overnight. In about 30 minutes remove the cheesecake before serving (if it is overnight “misted”, lightly pat the top with a clean kitchen towel). Remove the sides of the mold, place fresh raspberries on the cheesecake and serve.