Copyright 2007 - 2011 Martha Theus and 21st Century Vegetarians
Cheesecake
48 oz vegan cream cheese, plain (I use Tofutti® brand)
10 oz (1 carton) whipping cream, vegan (SoyaToo!® makes a vegan whipping cream)*
12 oz cups vegan sour cream (I use Tofutti® brand)
2 ½ cups sugar
2 Tablespoons corn starch
5 teaspoons vanilla
2 deep dish (or extra serving) graham cracker crusts
* As a variation, you can use real whipping cream. Although the cheesecake will not be vegan, it will still be lighter that a fully dairy version.
Strawberry Topping (optional)
3 cups sliced fresh strawberries
1 cup sugar
Preheat oven to 350°. Combine all of the ingredients for the cheesecake (except the pie crusts) in a large bowl. Blend thoroughly with a mixer, or stir by hand. Make sure you mix until the batter is smooth. Pour the batter into the pie crusts. Bake for 55 - 60 minutes (no less!) It is important that the cheesecake bakes thoroughly so that it will be thick the next day.
After baking, remove from the oven and let cool completely. Refrigerate overnight or at least 8 hours and then slice and serve with strawberry topping.
For the strawberry topping, simply combine the fresh sliced strawberries and the sugar in a bowl. Let sit for about 2 hours; it will make its own glaze. If you want a thicker glaze, add 1 tablespoon of corn starch to the strawberry/sugar mix, simmer over medium heat for about 10 minutes (or until bubbly), and let cool. Refrigerate overnight. Spoon on top of the each slice of cheesecake.
Makes 2 cheesecakes (one for you and one to give away!)
I was always known for my eggless cheesecake, but I decided to take things a step further and make it totally vegan. This is a thick “New York Style” cheesecake that tastes like the dairy version but with no cholesterol and far less fat. Just remember, it should be refrigerated overnight so make sure you plan accordingly!
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