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Bytemite

Non-cheesecake!
Saturday, January 9, 2010

I mentioned that I was trying a lot of vegan recipes for the holidays, here's one that turned out really well.

Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius or gas mark four). Get your crust ready in whatever way you want it, gluten and dairy free, crushed nuts, or buy a pre-made graham cracker crust (I've found ones without dairy or honey, just look at the ingredients).

Then get a large bowl, and put in 24 ounces (690 g) of nondairy cream cheese, 6 tablespoons (90 mL) of water, 4 1/2 teaspoons (20 g) of egg replacer. Beat the mixture until creamy. Add 1 cup (200 g) of granulated sugar, 1/2 teaspoon (2 g) of vanilla, and 2 tablespoons (30 mL) of lemon juice to the mixture, and beat again for about 30 seconds or until the batter is smooth. Don't overbeat the batter, because it could put too much air into it.

Pour the batter into the prepared crust, smooth the top, then bake 50 to 55 minutes. The top of the cake might puff up out of the crust, but it should settle back down as it cools, and the center shouldn't be too runny, it should jiggle only slightly when moved. The edges should start to turn lightly golden brown.

Let it cool for an hour, then refrigerate for at least two hours.

If you want to make a regular cheesecake, substitute 3 eggs for the Egg Replacer and regular cream cheese. Though I haven't tried making a regular cheesecake yet, and I don't know if the substitutions work.

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