Vegan Cheesecake

Name: Vegan Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 1 cheesecake, 10 serving(s)
Ingredients: 1/3 cup margarine (Earth Balance); 1/3 cup sugar; 1 1/4 cups all-purpose flour; 24 ounces cream cheese (vegan); 14 ounces tofu, very well drained (extra firm); 1 1/2 cups sugar; 1 tablespoon vanilla extract; 2 tablespoons lemon juice; 6 tablespoons flour

Submitted by annh53182

"This version is slightly sweeter and wetter than your typical NY style cheesecake. From Manifest Vegan blog."

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Ready In:: 1hr 25mins
Ingredients:: 9
Yields:: 1 cheesecake
Serves:: 10

ingredients

Pastry Style Crust
¹⁄₃ cup margarine (Earth Balance)
¹⁄₃ cup sugar
1 ¹⁄₄ cups all-purpose flour
Vegan Cheesecake Filling
24 ounces cream cheese (vegan)
14 ounces tofu, very well drained (extra firm)
1 ¹⁄₂ cups sugar
1 tablespoon vanilla extract
2 tablespoons lemon juice
6 tablespoons flour

directions

Mix all crust ingredients together by hand until crumbly. Press evenly into spring-form or 9″ pie pan. Bake at 450 degrees for 5 minutes.
Preheat oven to 325 degrees. Blend all ingredients in food processor or blender until smooth. Pour into baked pie shell. The batter should be thick like custard.
Bake for 1 hour. Once timer has sounded, turn oven off and leave cheesecake in oven for another hour. Chill overnight, or at least 6 hours, and serve plain or top with favorite topping.