Sweet Vegan Cheesecake Food

THE BEST VEGAN CHEESECAKE RECIPE EVER! STRAWBERRY CHEESECAKE

Steps:

• First prepare the graham cracker crust by crushing the graham crackers in a food processor to fine crumbs.
• Add the melted vegan butter and pulse until it resembles wet sand
• Press the crumbs into the prepared greased & parchment lined cake pan evenly on the bottom and up the sides.
• Freeze while you prepare the cheesecake batter
• Placing all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend
• Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
• Pour the batter into the crust and bake in a water bath in a preheated 350°F and bake for 60 minutes
• After 60 minutes turn the oven off but leave the cheesecake in the oven with the door cracked open to cool slowly for another 60 minutes
• Remove the cheesecake & cool completely at room temperature and then refrigerate for at least 2 hours to set or overnight before unmolding.
• For the strawberry compote place the fresh or frozen strawberries with the optional sugar in a heavy bottom sauce pot and cook over low to medium heat
• Bring to a low boil stirring often to prevent scorching
• Cool compote and store in the refrigerator for up to 1 week before using
• Loosen the sides and bottom of the cheesecake pan with a blowtorch or by submerging the pan into hot water and running a small spatula around the edges
• Vegan Cheesecakes unmold very easily so flip int out onto your serving platter then add the cooled strawberry compote to the top

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.

SWEET VEGAN CHEESECAKE

Steps:

• Preheat to 350°F Lightly grease a 9" tart pan.
• Mix the ingredients together and press into the bottom of the dish.
• (It is a dryish mixso you can add more oil although it is not necessary).
• If you're using a proper metal tart pan, press the dough up the fluted sides.
• Prick the bottom a few times with a.
• fork.
• Bake for approx 20 min, until brown.
• Let cool before adding filling.
• Dissolve arrowroot in 1/2 cup of water and set aside.
• Filling: Mix coconut milk, 1 cup of the water, sugar, agar& turmeric into a saucepan.
• Simmer until agar dissolves (usually takes between 6-8 minutes for flakes, a. little less time for powder--don't over cook or agar will lose its strength).
• Stir in the lemon juice, zest& vanilla then bring to a boil.
• Add the arrowroot/water mixture and boil for one minute.
• [It'simportant to stir throughout as you don't want the agar to clump up along the bottom of the pan.
• You'll feel it thicken up when you add the arrowroot.
• mix.
• ].
• Pour into the cooled crust and let firm up before serving.