Vegan Cheesecake
- Cheesecake itself
- 2 containers plain tofutti vegan cream cheese
- 2/3 cup sugar
- 4 teaspoons fresh lemon juice (i used bottled)
- 1/2 teaspoon salt
- 1/4 cup water
- 1 tablespoon extra firm tofu, drained
- Graham cracker crust
- 6 graham crackers
- 4 tablespoons earth balance spread margarine
- Preheat oven to 350F.
- Mix cream cheese up in blender/food processor til softening occurs.
- Add the sugar, lemon juice, salt, water and tofu.
- Blend until it seems thouroughly processed.
- Put into your graham cracker crust; to make own just put crackers in a ziploc and crunch up with hand/fist/rolling pin.
- Then put crumbs in bowl with the Earth Balance spread (or your choice vegan butter) and then put in pie tin to spread around to make crust.
- Spin it around a bit to even out the wrinkles on the top.
- Don't know if that matters but works for me.
- Bake for about 45 minutes until top gets golden-brown skin, but be sure to check often.
- Cool to room temp and refrigerate.
- Can decorate with your choice of berries, whipped cream or whatever you like.
- WEIGHT WATCHERS POINTS: 62 in its entirety, if you make 8 servings, I round it from 7.
- 6 to 8 points per serving.
itself, containers, sugar, lemon juice, salt, water, extra firm, crust, crackers, margarine
Taken from www.food.com/recipe/vegan-cheesecake-72526 (may not work)