This dairy- and egg-free classic is creamy and satisfying, thanks to the combo of silken tofu and vegan cream cheese. Silken tofu is softer and more fragile than regular tofu-perfect for desserts like this.
| Level: | Easy |
| Total: | 13 hr 35 min |
| Prep: | 5 min |
| Inactive: | 12 hr 15 min |
| Cook: | 1 hr 15 min |
| Yield: | 10 servings |
| Level: | Easy |
| Total: | 13 hr 35 min |
| Prep: | 5 min |
| Inactive: | 12 hr 15 min |
| Cook: | 1 hr 15 min |
| Yield: | 10 servings |
Ingredients
- Deselect All
- Cooking spray
- 18 sheets graham crackers (2 sleeves)
- 3 tablespoons sugar
- 3 tablespoons vegan margarine
- 1 1/2 pounds extra firm silken tofu, strained
- 1 pound vegan cream cheese
- 1 1/2 cups sugar
- 1 tablespoon cornstarch
- 1 tablespoon pure vanilla extract
- 1 tablespoon freshly squeezed lemon juice plus 1 tablespoon finely grated lemon zest (about 2 lemons)
- 1 tablespoon freshly squeezed orange juice plus 1 tablespoon finely grated orange zest (about 1 orange)
- 2 cups fresh raspberries
Instructions
- Position an oven rack in the center of the oven and preheat to 350 degrees F.
- For the crust: Spray a 9-inch springform pan with cooking spray. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups). Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side. Bake until golden brown, about 15 minutes. Cool completely on a rack.
- For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more. Pour onto the cooled crust.
- Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour. Turn off the oven and leave the cake in for 30 minutes more. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Remove the springform ring, top the cheesecake with fresh raspberries and serve.
Nutrition Facts
| Calories | 450 calorie |
| Total Fat | 23 grams |
| Saturated Fat | 5 grams |
| Sodium | 390 milligrams |
| Carbohydrates | 54 grams |
| Dietary Fiber | 4 grams |
| Protein | 9 grams |
| Sugar | 41 grams |
| Calories | 450 calorie |
| Total Fat | 23 grams |
| Saturated Fat | 5 grams |
| Sodium | 390 milligrams |
| Carbohydrates | 54 grams |
| Dietary Fiber | 4 grams |
| Protein | 9 grams |
| Sugar | 41 grams |
Reviews
My go-to cheesecake, like to add smth more, like pumpkin, cinnamon or anything else Thanks!
This cake is sooo good: creamy and tasting of citrus but not sour. I roughly halved it and made it in a 9×9 pan. It’s a little short, next time I’ll make the full version. Thank you so much!
This is a great recipe. Cake turns out perfect every time- big hit in my family. Looks and tastes just like real homemade cheesecake would. I didn’t bring crust edges as high as the picture- I did regular crust with small extra edge and it works out great. It tastes like orange/lemon and I always use raspberries and melted chocolate for decoration, which adds great to the taste. It takes time, but most of the time is in the oven and outside of the oven cooling down, not your actual work time. So you can relax and watch tv while it’s cooking. Like I said- not once it turned out bad and I made it multiple times for holidays and just for us ( because you can’t get enough of this). Thanks for this great recipe
This is a vegan cheesecake fail. I followed the recipe to a t since this was my first go at it. The directions are easy enough to follow but lead to a very unsatisfying result. Visually the cheesecake was very unappealing–brownish in color. Texture and taste were also sub-par. The cake was sort of heavy and damp. There were no positive flavors dominant enough to overcome the mild but noticeable taste of the tofu. I’m glad I didn’t make this for an event.