Creamy Vegan Cheesecake Food

VEGAN CLASSIC CHEESECAKE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• For the crust: Spray a 9-inch springform pan with cooking spray. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups). Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side. Bake until golden brown, about 15 minutes. Cool completely on a rack.
• For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more. Pour onto the cooled crust.
• Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour. Turn off the oven and leave the cake in for 30 minutes more. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Remove the springform ring, top the cheesecake with fresh raspberries and serve.

CREAMY VEGAN CHEESECAKE

Steps:

• Adjust an oven rack to the lower-middle position and preheat the oven to 350 degrees Fahrenheit/180C.
• In a food processor, process the graham crackers/digestive biscuits and the sugar until you have fine crumbs. Add the butter while pulsing, bit by bit, for about 10 1-second pulses.
• Transfer the crumb mixture to a sprayed/ buttered 9-inch springform pan and press evenly into the bottom. If desired, you could also line the pan with parchment paper but it is not necessary. Pack the crumbs into the base of the springform pan, and also slightly up the sides.
• Bake for 10 minutes, until fragrant and golden brown. Remove from the oven, and cool on a wire rack to room temperature. Once cooled, wrap in aluminum foil, ensuring that the foil goes all the way up the sides and around the pan (this is for the water bath).
• Change the temperature to 325°Fahrenheit/165°Celsius.
• In a bowl of a stand mixer, beat the cream cheese to break it up and soften it slightly, about 10 seconds. With the machine running, add the sugar mixture in a slow stream; and beat until combined, creamy and smooth - about 3 minutes on low. Scrape down the sides of the bowl as needed.
• In a small separate bowl, mix that ⅓ cup of the coconut cream with the cornstarch, stirring completely until the cornstarch is dissolved.
• Add that cornstarch mix and the remaining 1 cup coconut cream into the mixer, incorporating for about 15 seconds each. Scrape the bowl after each addition.
• Add the lemon juice, vanilla and salt and mix to combine.
• Give the bowl a final scrape and pour the mixture into the prepared springform pan. Place the foil wrapped pan into a roasting pan or really any oven safe pan large enough to fit it. Pour boiling hot water in the pan and at least half way on the sides of the pan.
• Place gently into the oven on the middle rack. Bake until the center jiggles slightly, the sides start to puff, and the surface is no longer shiny, about 70 to 75 minutes and no longer. Turn off the oven and prop the door of the oven open with a potholder or wooden spoon to allow some heat to escape. Allow the cake to cool in the oven for about an hour.
• Transfer the springform pan to a wire rack and run a small paring knife around the edges of the pan to loosen the cake. Let it sit at room temperature for anywhere between 1-3 hours to cool completely. After that, place the cheesecake in the fridge to set for at least 6 hours (overnight is even better!).
• Top with your favorite toppings, slice and enjoy! Place the cheesecake into an airtight container in your fridge to store properly! You could also wrap foil around it, or a reusable wrap/seal.

VEGAN CHEESECAKE

Steps:

• Preheat oven to 350F.
• Mix cream cheese up in blender/food processor til softening occurs.
• Add the sugar, lemon juice, salt, water and tofu.
• Blend until it seems thouroughly processed.
• Put into your graham cracker crust; to make own just put crackers in a ziploc and crunch up with hand/fist/rolling pin.
• Then put crumbs in bowl with the Earth Balance spread (or your choice vegan butter) and then put in pie tin to spread around to make crust.
• Spin it around a bit to even out the wrinkles on the top.
• Don't know if that matters but works for me.
• Bake for about 45 minutes until top gets golden-brown skin, but be sure to check often.
• Cool to room temp and refrigerate.
• Can decorate with your choice of berries, whipped cream or whatever you like.
• WEIGHT WATCHERS POINTS: 62 in its entirety, if you make 8 servings, I round it from 7.
• 6 to 8 points per serving.