February 27, 2011

Vegan Blueberry Cheezcake

This is one of my favorite vegan cheezcake recipes for the Vegan World Fusion Cuisine cookbook.  I've made this for non veggies and didn't mention there was no cheese in it until it was enjoyed by all. I only made a couple changes.  I used 1 12 oz. package of firm tofu and one container of Tofutti, Better than Cream Cheese instead of the 2 lbs of tofu in the recipe. I adjusted the liquids as it blended for the right consistency. I also used coconut milk instead of the soy milk.

Shaka's Vegan Cheezcake 
      Vegan World Fusion Cuisine


2 lb Tofu, firm
1 C Sucanat
1/2 cup soy milk
1.2 cup maple syrup
1/3 cup lemon juice, fresh squeezed
1/4 cup nutritional yeast
2 1/2 TB Arrowroot powder
2 TB Vanilla extract
1/2 tsp sea salt

Crust Dry:

2 C spelt flour
1/4 C Sucanat
1 TB Arrowroot powder
1/4 tsp Cardamom powder
1/4 tsp sea salt

Crust Wet:

1/3 C Safflower Oil
2 TB Maple Syrup
2 TB Apple Juice, fresh (I used some of the applesauce I canned last summer.)
1 tsp Vanilla extract

  1. Preheat oven to 350º.  For crust, place dry ingredients together in a large mixing bowl and mix well.  Place wet ingredients in another bowl amd mix well.  Add wet to dry, mixing well with hands, crumbling the ingredients together repeatedly.  Press into the bottom of a 10" spring form pan.  Bake for 5 minutes.  (I used a ten inch pie plate this time.)
  2. Place all filling ingredients in a large blender and blend until smooth  Pour on top of crust and bake for 1 hour or until top turns  golden brown and center does not jiggle too much.  Allow to cool before running knife around the edge and removing from the spring form pan.

For the topping I just took the blueberries, about 1 lb, a cup of sparkling apple juice, 1/3 cup sucanat, 11/2 TB lemon juice, a dash of cinnamon powder and heated it all in a small saucepan until it started to boil.  I added about 21/2 tablespoons of Agar flakes to the mixture and let it simmer until it was dissolved, stirring constantly.  Since it was so cold outside, I just put it into a bowl and set in on our deck on the table to chill.  After it was completely cooled and thickened, I poured it on the cooled cheezcake.


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