Baked Vegan Cheesecake
Ingredients
- 3.5 tbsp (50g) vegan butter
- 7 rectangle (100g) honey-free graham crackers
- 2.5 cups 600g soft tofu (pressed 400g)
- 1 tbsp miso paste
- 3.5 tbsp (50g) sake paste (optional but highly recommended if you can get your hands on it)
- 1/3 cup (100g) maple syrup (or white sugar, which will yield a white-er cheesecake)
- 4 tbsp ap (all purpose) flour
- 1 tsp nutritional yeast
- 2.5 tbsp lemon juice
- 2 tsp vanilla
- prep time: 15 minutes
- bake time: 1 hour
- rest time: overnight
- makes 6-8 servings
Preparation
Pre-heat oven to 160 c (350 f)
Meanwhile, in a food processor, process the crackers until fine then add the vegan butter until incorporated
In a lined cheesecake pan press the crust down flat evenly
Blend pressed tofu, miso paste, sake paste, maple syrup, lemon juice, flour and vanilla into a high speed blender until smooth and then pour it over the crust
Place into the oven and bake for 1 hour
Let it cool and sit over night
Serve with your choice of toppings! (vegan whip cream goes amazingly)
