Vegan cheesecake


from the Fall 2011 issue of edible Orlando, “Give Thanks the Vegan Way”

Vegan Cheesecake
by Carla Wilson

Serves 4 to 6

12 vegan graham crackers
4 tablespoons vegan margarine, melted
3 (8-ounce) tubs plain Tofutti Better Than Cream Cheese
1 cup sugar
1/4 cup fresh lemon juice
2 teaspoons vanilla extract
1/4 cup flour

Preheat oven to 350 °F.

Crush graham crackers into fine crumbs. Combine crumbs with melted margarine, stirring until mixture resembles wet sand. Press into a pie plate. Bake for 5 minutes. Set aside to cool.

Meanwhile, combine Tofutti “cream cheese”, sugar, lemon juice and vanilla extract in a large bowl. Once mixture is smooth, fold in flour, stirring until combined.

Pour into piecrust. Bake for 30 to 40 minutes, until the top just starts to turn light brown.

Refrigerate overnight to allow cheesecake to set.