Finally, I've perfected my vegan "cheesecake" recipes to the point where I feel comfortable sharing them with the rest of the world. I've always loved cheesecake, but since becoming vegan many many years ago, I haven't been completely satisfied with the vegan "cheesecakes" out there. So, I embarked on a "I just have to make a delicious vegan cheesecake" journey...And here we are. I'm ready to share some of my favorite recipes for Vegan "Cheesecake." I hope you love them as much as myself and my family do.
A Brief Cheesecake History
I wanted to start with a short history of cheesecake just because I find the history of "how a food came to be" fascinating, and maybe some of you may find it interesting as well. And trust me, this truly is a "brief history."
Cheesecake supposedly originated in Ancient Greece. One of the first recorded "mentionings" of cheesecakes reports cheesecakes were served to olympic athletes during the first Olympics in 776 B.C.
Along with the Roman conquest of Greece, the cheesecake "secret" fell into Roman hands. The Romans began calling this type of cake "placenta," (which happens to be from a Greek term). Placenta was more like a "cake of cheese," baked on a base of pastry or inside of a pastry "pocket." The Romans also called these cakes"libum," and they were often used as an offering at their temples to their gods.
230 A.D. - The first ingredients and recipe for cheesecakes were recorded by Atnenaeus, a Greek writer--This according to John J. Sergeto, author of Cheesecake Madness.
1000 A.D. -The introduction of cheesecake to Great Britain and Western Europe by the Roman conquering armies. By 1000 A.D., cheesecakes were practically everywhere throughout Scandinavia, England, and northwestern Europe.
1545- A recipe for "cheesecake" appears in an actual cookbook!
1872 - American dairymen, in attempting to duplicate the popular Neufchatel cheese of France, discovered a formula for an un-ripened cheese that was even richer and creamier. They called it cream cheese.
Cultures all over the world, past and present, have loved a tasty cheesecake. Culinary historians report cheesecake recipes dating back to the first century AD, with additional recipes from the centuries that followed. Cheesecake recipes exist today with every imaginable topping and flavor, but baking creamy cheese with sweetener has been around since almost (very almost) the beginning of time!
Present Day, 2008-Some extra-magnificently magically delicious Vegan "Cheesecake" Recipes arrive, almost mysteriously delivered into your hands.
Enjoy these spectacular Vegan "Cheesecakes." They're kinder to our planet and oodles healthier for you.
Cheesecake supposedly originated in Ancient Greece. One of the first recorded "mentionings" of cheesecakes reports cheesecakes were served to olympic athletes during the first Olympics in 776 B.C.
Along with the Roman conquest of Greece, the cheesecake "secret" fell into Roman hands. The Romans began calling this type of cake "placenta," (which happens to be from a Greek term). Placenta was more like a "cake of cheese," baked on a base of pastry or inside of a pastry "pocket." The Romans also called these cakes"libum," and they were often used as an offering at their temples to their gods.
230 A.D. - The first ingredients and recipe for cheesecakes were recorded by Atnenaeus, a Greek writer--This according to John J. Sergeto, author of Cheesecake Madness.
1000 A.D. -The introduction of cheesecake to Great Britain and Western Europe by the Roman conquering armies. By 1000 A.D., cheesecakes were practically everywhere throughout Scandinavia, England, and northwestern Europe.
1545- A recipe for "cheesecake" appears in an actual cookbook!
1872 - American dairymen, in attempting to duplicate the popular Neufchatel cheese of France, discovered a formula for an un-ripened cheese that was even richer and creamier. They called it cream cheese.
Cultures all over the world, past and present, have loved a tasty cheesecake. Culinary historians report cheesecake recipes dating back to the first century AD, with additional recipes from the centuries that followed. Cheesecake recipes exist today with every imaginable topping and flavor, but baking creamy cheese with sweetener has been around since almost (very almost) the beginning of time!
Present Day, 2008-Some extra-magnificently magically delicious Vegan "Cheesecake" Recipes arrive, almost mysteriously delivered into your hands.
Enjoy these spectacular Vegan "Cheesecakes." They're kinder to our planet and oodles healthier for you.
Vegan "Cheesecake"
A Basic Recipe for a Fantastic Vegan "Cheesecake"
For the Crust:
1 1/2 cup graham cracker crumbs
1/4 cup vegan margarine, melted
In a small bowl, mix together the crumbs and melted margarine. Gently press this mixture into the bottom of a springform pan.
The "Cheesecake"
Ingredients:
1 Tbs plus 1 1/2 tsp powdered vegan egg-replacer
6 Tbs water
3 packages Toffuti brand Non-Hydrogentated Better than Tofu Cream Cheese (8 ounces each)
1 Tbs plus 1 1/2 tsp vegan powdered egg replacer
3 Tbs water
1 cup sugar
1 tsp vanilla
16 ounces Toffuti brand Sour Cream
Preheat your oven to 375 degrees. In a small bowl or liquid measuring cup, mix until frothy the first bit of egg-replacer and water, set aside. In a food processor, by hand, or with electric mixer, combine the "cream cheese", the first bit of egg-replacer and water (that you mixed in a small bowl or liquid measuring cup), 3/4 cup sugar, and vanilla. Mix it all up until smooth and no sugar granules can be seen.
In your now empty container you used to mix the powdered egg-replacer and water, mix the second batch of egg-replacer and water (1 Tbs plus 1 1/2 tsp powder with 6 Tbs water) until frothy, then slowly add to the cream cheese-sugar-vanilla mixture, mixing while you add.
Pour this lovely, creamy creation into your prepared pan. Bake for 45-50 minutes, or until center is almost set. If the center jiggles a bit, no biggie; this will set-up while it's cooling.
A few minutes before the "cheesecake" is finished, whisk together the sour cream and remaining 1/4 cup of sugar until smooth. After the "cheesecake" has been removed from the oven, turn the oven temperature up to 425 degrees. Pour the sour cream-sugar mixture over the top of the "cheesecake" and return to the oven for another 5-7 minutes. Cool the "cheesecake" completely before removing from the pan.
You're going to love this one!
1 1/2 cup graham cracker crumbs
1/4 cup vegan margarine, melted
In a small bowl, mix together the crumbs and melted margarine. Gently press this mixture into the bottom of a springform pan.
The "Cheesecake"
Ingredients:
1 Tbs plus 1 1/2 tsp powdered vegan egg-replacer
6 Tbs water
3 packages Toffuti brand Non-Hydrogentated Better than Tofu Cream Cheese (8 ounces each)
1 Tbs plus 1 1/2 tsp vegan powdered egg replacer
3 Tbs water
1 cup sugar
1 tsp vanilla
16 ounces Toffuti brand Sour Cream
Preheat your oven to 375 degrees. In a small bowl or liquid measuring cup, mix until frothy the first bit of egg-replacer and water, set aside. In a food processor, by hand, or with electric mixer, combine the "cream cheese", the first bit of egg-replacer and water (that you mixed in a small bowl or liquid measuring cup), 3/4 cup sugar, and vanilla. Mix it all up until smooth and no sugar granules can be seen.
In your now empty container you used to mix the powdered egg-replacer and water, mix the second batch of egg-replacer and water (1 Tbs plus 1 1/2 tsp powder with 6 Tbs water) until frothy, then slowly add to the cream cheese-sugar-vanilla mixture, mixing while you add.
Pour this lovely, creamy creation into your prepared pan. Bake for 45-50 minutes, or until center is almost set. If the center jiggles a bit, no biggie; this will set-up while it's cooling.
A few minutes before the "cheesecake" is finished, whisk together the sour cream and remaining 1/4 cup of sugar until smooth. After the "cheesecake" has been removed from the oven, turn the oven temperature up to 425 degrees. Pour the sour cream-sugar mixture over the top of the "cheesecake" and return to the oven for another 5-7 minutes. Cool the "cheesecake" completely before removing from the pan.
You're going to love this one!
Springform Vegan Cheesecake Pans
Lekue Silicone 9-Inch Springform Pan, White Ceramic Base
Amazon Price: $29.95 (as of 12/16/2010)
Frieling Handle-It Glass Bottom Springform, 9-Inch
Amazon Price: $36.56 (as of 12/16/2010)
Kaiser Bakeware Basic Tinplate Nested Springform Pans, Set of 3
Amazon Price: $20.00 (as of 12/16/2010)
Anolon Commercial Bakeware 9-Inch Springform Pan
Amazon Price: (as of 12/16/2010)
A New York-Style Vegan "Cheesecake"
I highly recommend preparing the vegan "sweet and condensed milk" a couple of hours before you start making the rest of this cheesecake. You'll find the recipe after "The Crust" and "The Cheesecake" recipes.The Crust
1 1/2 cup graham cracker crumbs
1/3 cup vegan margarine, melted
In a small bowl combine these 2 ingredients, mix well, then spread into the bottom of a springform pan. Set aside.
The "Cheesecake"
Ingredients:
3 1/4, 8 ounce containers Toffuti brand Non-hydrogenated Better Than Tofu Cream Cheese
1 tablespoon vegan powdered egg-replacer
4 tablespoons water
14 ounces vegan "sweet and condensed milk" (recipe to follow)
2 teaspoons vanilla
For the vegan "sweet and condensed milk":
1 cup powdered soy milk
1/3 cup plus 2 tablespoons boiling water
1/4 cup melted vegan margarine
2/3 cup sugar
1/8 teaspoon vanilla
Pour the boiling water and melted margarine into a blender first. Follow with the powdered soy milk, sugar, and vanilla, and blend it all up for 30 seconds. Pour into a glass container and keep covered in your refrigerator. For best results in this cheesecake, use the vegan "sweet and condensed milk" when cool and thickened a bit.
Ok, now we're ready...
Preheat your oven to 300 degrees. In a small bowl or liquid measuring cup, combine the powdered egg-replacer and water, mix until frothy. Next, in a food processor, by hand, or electric mixer using a medium-sized bowl, combine the cream cheese, egg-replacer-water mix, cooled vegan "sweet and condensed milk," and vanilla. Blend all of this well and until very smooth.
Pour into your prepared pan and bake for one hour. After the hour, turn off the oven, but leave the "cheesecake" in for an additional hour. Remove, cool completely, and store covered in your fridge.
Get yourself ready for an amazing, earth-friendly, animal-friendly "cheesecake"!!!!
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