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T’s Vegan Cheesecake

T’s Vegan Cheesecake

Not that I didn’t like how my first attempt at a vegan cheesecake turned out, I just think I can do a bit better next time. The crust got just a little soggy so adjusting the tofu (from soft to firm) or adding more agar might do the trick.

The flavor and sweetness was all a good balance and on its own said “cheesecake” to me. Topped with the Apricot Cognac Glaze and a black cherry made it just heavenly!

This was all for Jim’s birthday (yesterday) and it was his suggestion to adapt a recipe we saw one Essential Pépin.

T’s Vegan Cheesecake

Apricot Cognac Glaze

Check Barnivore for which brands of Cognac are vegan, I chose Courvoisier Cognac. Not that I know what to do with the rest of the bottle because it only took…

1/4 Cup Vegan Cognac
1/4 Cup water
12 oz. Apricot Preserves

Blender all together and chill until ready to serve the…

Cheescake

Ingredients:

zest and juice of one lemon
1/4 Cup water
1 1/2 t vanilla
1 T agar agar flakes
1/4 Cup agave nectar (or maple syrup)
16 oz. vegan cream cheese (I used 2 different containers of Tofutti brand)
14 oz soft organic tofu, drained and lightly pressed in a towell to removed excess moisture
1 vegan graham cracker pie shell (I used Keebler® Ready Crust® Graham Pie Crust – not the “2 extra serving size)

Directions:

Pre-heat oven to 350°. Prepare a way to cook the pie in a water bath, make sure the water will not reach the edge nor slosh over the edge of of the pie tin when it is set, filled, into the water.

Reserve the lemon zest but add the juice of the lemon, water, and vanilla to a small saucepan. Bring them just to a boil, add the agar and stir until the flakes have dissolved. Blender all ingredients, except for the pie shell, until smooth and creamy.

Fill the pie shell until almost heaping, it will not expand. If there is extra filling, I had luck cooking it in a small custard dish in the same manner. Place pie (and small custard dish) in water bath and bake fore 1 1/4 hours. Remove from water bath and chill completely in refrigerator on wire pie rack. Top with glaze and black cherries. I cut it first then topped them because Jim shared it at work and I wanted it to be easier for him to serve.

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About trueindigo

vegan, runner, blogger, mom, model, artist, tarot reader.

One response »

  1. Look at those gorgeous slices!! Lucky coworkers! Terri, the glaze sounds fantastic.

    Reply

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