lemon vegan cheesecake

Name: Lemon Vegan Cheesecake
Cook time: 30 min
Yield: 6
Ingredients: ## LEMON TOPPING; 1 1/4 cup(s) sugar; 6 tablespoon(s) cornstarch; 1/2 teaspoon(s) salt; 1 1/4 cup(s) water; 2 tablespoon(s) vegan margarine; 2 teaspoon(s) lemon rind, grated; 1/2 cup(s) fresh lemon juice; ## CHEESECAKE; 1(12oz) package(s) soft tofu; 1/2 cup(s) soy milk; 1/2 cup(s) white sugar; 1 tablespoon(s) vanilla extract; 1 teaspoon(s) lemon extract; 1/4 cup(s) maple syrup; 1(9-in) - prepared graham cracker crust

(2 RATINGS)

67 Pinches

Joan Hunt

Youngsville, NC

Updated on Jul 5, 2011

This is a recipe I came up with I haven't tried it but have plans for this weekend. to make it. so I will post pictures then.

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prep time

cook time 30 Min

method ---

yield 6-8 servings

Ingredients

LEMON TOPPING
1 1/4 cups sugar
6 tablespoons cornstarch
1/2 teaspoon salt
1 1/4 cups water
2 tablespoons vegan margarine
2 teaspoons lemon rind, grated
1/2 cup fresh lemon juice
CHEESECAKE
1(12oz) package soft tofu
1/2 cup soy milk
1/2 cup white sugar
1 tablespoon vanilla extract
1 teaspoon lemon extract
1/4 cup maple syrup
1(9-in) - prepared graham cracker crust

How To Make lemon vegan cheesecake

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a blender, combine the tofu, soy milk, sugar, vanilla extract and maple syrup. Blend until smooth and pour into pie crust.
Step 3

Bake at 350 degrees F for 30 minutes. Remove from oven and allow to cool;
Step 4

On med-high heat : In a sauce pan combine 3/4 cup of the sugar , cornstarch and salt ; stir in the water and bring to a boil.
Step 5

Reduce the heat and add the remaining sugar ; cook and stir for 2 min. until thickened.
Step 6

Remove from heat and stir in butter ,lemon peel and food coloring ; GENTLY stir in the lemon juice. DON'T OVER MIX. Set aside to cool for about 1 hr. to room temp.
Step 7

Top the baked cheesecake with the lemon topping and refrigerate until chilled. preferably overnight.
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