Vegan Cheesecake Raspberry Swirl And Key Lime Food

VEGAN CHEESECAKE (RASPBERRY SWIRL AND KEY LIME)

Steps:

• Preheat oven to 350°F.
• Crust:.
• Combine cracker crumbs and sugar with melted margarine in a small bowl. Press mixture into a spring form cheesecake pan. (or other pan of choice.) Bake at 350°F for about 8-10 minutes. Remove from oven.
• Filling:.
• Combine all filling ingredients into blender or food processor. If you are not using the tofu, you can hand mix it, but with tofu it is necessary blend it really well or you will get lumps. If you use the pectin, make sure the pectin is properly dissolved and mixed well. (I usually add the pectin to the lemon juice and mix before adding the other ingredients).
• Pour mixture into prepared crust and bake for about 45 minutes at 350°F Check often. Cake is done when it begins to pull away from the sides and appears to be set in the middle. (Some people wait for a slightly brown top, but I find that if cooked too long it starts to bubble and crack).
• Chill for about 3 hours or overnight.
• For raspberry swirl:.
• Thaw raspberries. Press through a sieve to remove seeds (optional). Combine lemon juice, pectin and raspberries an stir thoroughly.
• Drop blobs of raspberry mixture onto surface of uncooked cheesecake. Stir in decorative swirls with a butter knife or chopstick. Bake as above. Be careful not to let the top bubble or crack too much or your design will be ruined.
• Happy baking. :).

KEY LIME CHEESECAKES WITH RASPBERRY SWIRLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners.
• Combine the cookies, butter, and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this.
• Bake in the preheated oven 5 minutes; allow to cool.
• In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, key lime zest, key lime juice, and vanilla extract. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of preserves on top of each one. Swirl preserves into the cream cheese mixture with a toothpick.
• Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.

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.