Cheesecake
3/2017 - Had to increase cook time. Original was 20 min @ 350, then 15 @ 250 but had to add at least another 15 @ 250 bc center wouldnt cook. Try squeezing more of the water out of tofu. 3/2015 - I didnt expect this to be good, but even Mike liked it! I cheated & used a store bought pie crust the first time, so havent tried this particular crust. (Noah may not like it with coconut crust) Recipe states that if you dont have sour cream and/or cream cheese on hand, you can double the cashews and tofu.
3/2017 - Had to increase cook time. Original was 20 min @ 350, then 15 @ 250 but had to add at least another 15 @ 250 bc center wouldnt cook. Try squeezing more of the water out of tofu. 3/2015 - I didnt expect this to be good, but even Mike liked it! I cheated & used a store bought pie crust the first time, so havent tried this particular crust. (Noah may not like it with coconut crust) Recipe states that if you dont have sour cream and/or cream cheese on hand, you can double the cashews and tofu.
- 1 tsp cinnamon
- 2/3 cup maple syrup
- crust
- cheesecake
- 1 cup shredded coconut
- 4 oz cream cheese
- 4 oz sour cream
- 1 tbs vanilla extract
- 1 cup nuts (mix of walnuts, pecans?)
- 8 medjool dates (or double+ the deglet)
- 1 cup cashews, soaked
- 4 oz tofu, firm drain & squeeze out some of water
- 1 tbs lemon juice + 1 tsp
- 1-2 vanilla beans (optional)
- Carbohydrate 146.107822030298 g
- Cholesterol 168.963157676 mg
- Fat 142.188159754045 g
- Fiber 15.2899982394297 g
- Protein 31.7161791714953 g
- Saturated Fat 69.4835037432592 g
- Serving Size 1 1 Serving (683g)
- Sodium 1408.62840776046 mg
- Sugar 130.817823790868 g
- Trans Fat 11.0972977598052 g
- Calories 1987 calories
Step-by-step
- Turn oven on 350.
- Soak dates in water for a few minutes.
- Meanwhile, blend nuts, cinnamon and coconut in food processor.
- Then, add dates. Youll know when its done when it goes from a crumble to a sticky lump.
- Press into pie mold and set aside.
- Drain cashews and add to food processor or blender with all other ingredients. (If using a store bought pie crust, the blender will be easier).
- Pulse until pureed and pour into pie crust.
- Bake 20 minutes @ 350, then 20 minutes at 250 (so the crust doesnt burn). Had to add at least 20 min 3/2017 so may need to edit baking notes.
My Unexpectedly Delicious Vegan Cheesecake Adventure
Let me tell you a story about a cheesecake. Not just any cheesecake, mind you, but a vegan cheesecake that even my notoriously picky husband, Mike, devoured with gusto. I’ll admit, I approached this recipe with a healthy dose of skepticism. Vegan cheesecakes often have a reputation for being…well, let’s just say not quite the same as the creamy, decadent originals. But this one? This one changed my mind completely.
The recipe itself came from a well-respected source (I won't name names, but it rhymes with "Hungry Hungry Hippie"), and it promised a rich, satisfying treat without any dairy or eggs. Intrigued, I gathered my ingredients: a medley of nuts, dates for natural sweetness, coconut for that delightful tropical touch, and the unexpected star – tofu. Yes, tofu! I'd never considered tofu in a dessert before, but I was willing to be adventurous.
The crust, a simple blend of dates, nuts, and cinnamon, came together beautifully, creating a wonderfully crumbly base. Pressing it into the pie dish felt strangely therapeutic, a quiet moment amidst the chaos of everyday life. The cheesecake filling, however, presented a slight challenge. The initial instructions seemed straightforward enough: blend the cashews, tofu, maple syrup, and various other ingredients until smooth. However, my first attempt resulted in a somewhat grainy texture. After a bit of online research and a few whispered curses in the kitchen, I discovered that squeezing as much water as possible from the tofu is absolutely crucial. This extra step made all the difference. The result? A luxuriously smooth and creamy filling that exceeded all my expectations.
Baking the cheesecake was another adventure. Following the recipe to the letter, I baked it at 350°F for 20 minutes, then lowered the heat to 250°F for another 20. But alas, the center remained stubbornly uncooked. I decided to be brave, and I added another 15 minutes to the baking time. In my kitchen, patience is a virtue (most of the time). The final result was worth the extra time. The cheesecake was beautifully browned on top, with a perfectly set, creamy center that was simply irresistible.
This vegan cheesecake has quickly become a favorite in our household. It's the perfect dessert for any occasion, from casual weeknight gatherings to special celebrations. Its rich, creamy texture and subtle sweetness make it a delightful treat. And the best part? It's surprisingly easy to make, even for a busy housewife like myself juggling work, family, and a million other things.
If you're looking for a delicious, healthy, and surprisingly easy vegan dessert, I urge you to give this recipe a try. You might just be surprised at how much you love it. And who knows? It might even become a new family favorite, just like it did for mine.
Ingredients I used: 1 tsp cinnamon, 2/3 cup maple syrup, 1 cup shredded coconut, 4 oz cream cheese, 4 oz sour cream, 1 tbs vanilla extract, 1 cup nuts (mix of walnuts, pecans?), 8 medjool dates (or double+ the deglet), 1 cup cashews, 4 oz tofu, 1 tbs lemon juice + 1 tsp, 1-2 vanilla beans (optional)
