Vegan raspberry cheesecake recipe please?!
including base
as I don't have a pre made digestive/graham cracker baseWww@FoodAQ@Com
as I don't have a pre made digestive/graham cracker baseWww@FoodAQ@Com
Answers:
Filling:
2 8 oz tubs of vegan cream cheese (I prefer toffuti)
1 teaspoon vanilla
1 tub of single serving soy raspberry yogurt
1/3 cup raw sugar
Crust:
1 1/2 cups of your favorite granola
1/4 cup of your favorite vegan butter (soften)
1 tablespoon maple syrup
1 tablespoon flour
Topping:
fresh raspberries
Directions:
Filling:
Simply mix together the vegan cream vegan cheese and yogurt in a bowl!.
When it is smooth mix in the vanilla and then the vegan sugar!.
Crust:
In a separate bowl, mix all of the dry ingredients together!.
When blended add the vegan maple syrup and vegan butter!. Mix until it forms a paste that makes the granola stick together!. (it will still be a bit crumbly)
Then pat the crust into a pie dish with your fingers and top with filling!.
Bake at 350 for 25 minutes or so!. Allow to cool outside of oven until the plate is touchable with your hands!. Then place in fridge for about 3 hours!.
Top with fresh raspberries!.
This can be altered to fit your favorite fruit!. you could use blue berries, black berries etc!.
Serves: 8
Preparation time: 3!.5 hours
Www@FoodAQ@Com
2 8 oz tubs of vegan cream cheese (I prefer toffuti)
1 teaspoon vanilla
1 tub of single serving soy raspberry yogurt
1/3 cup raw sugar
Crust:
1 1/2 cups of your favorite granola
1/4 cup of your favorite vegan butter (soften)
1 tablespoon maple syrup
1 tablespoon flour
Topping:
fresh raspberries
Directions:
Filling:
Simply mix together the vegan cream vegan cheese and yogurt in a bowl!.
When it is smooth mix in the vanilla and then the vegan sugar!.
Crust:
In a separate bowl, mix all of the dry ingredients together!.
When blended add the vegan maple syrup and vegan butter!. Mix until it forms a paste that makes the granola stick together!. (it will still be a bit crumbly)
Then pat the crust into a pie dish with your fingers and top with filling!.
Bake at 350 for 25 minutes or so!. Allow to cool outside of oven until the plate is touchable with your hands!. Then place in fridge for about 3 hours!.
Top with fresh raspberries!.
This can be altered to fit your favorite fruit!. you could use blue berries, black berries etc!.
Serves: 8
Preparation time: 3!.5 hours
Www@FoodAQ@Com
Ingredients
1/8 c vanilla-flavored soy milk !.
1 c granulated sugar !.
vegan graham cracker crust !.
1 tbsp lemon juice !.
1 (6 oz) container vegan raspberry yogurt !.
12 oz firm tofu (2/3 of a 15 oz!. package) !.
1 tsp vanilla extract !.
1 (16 oz) container of plain vegan cream cheese !.
raspberry pie filling, to top !.
fresh raspberries (to garnish) !.
1/4 tsp cinnamon
Directions
Step #1 Preheat oven to 400F degrees!.
Step #2 Crumble tofu by hand & then put into a mixer along with all pie ingredients!.
Step #3 Blend until completely smooth- this will be relatively thick!.
Step #4 Pour into pie crust & bake for 45 mins to 1 hr or until a golden skin has formed on the top!.
Step #5 Remove from oven & put in the fridge several hrs until cold!.
Step #6 Top with a thin layer raspberry filling & sprinkle fresh raspberries on top of that!.
Enjoy the Vegan Raspberry Cheesecake recipe
KISS,
MAGGIWww@FoodAQ@Com
1/8 c vanilla-flavored soy milk !.
1 c granulated sugar !.
vegan graham cracker crust !.
1 tbsp lemon juice !.
1 (6 oz) container vegan raspberry yogurt !.
12 oz firm tofu (2/3 of a 15 oz!. package) !.
1 tsp vanilla extract !.
1 (16 oz) container of plain vegan cream cheese !.
raspberry pie filling, to top !.
fresh raspberries (to garnish) !.
1/4 tsp cinnamon
Directions
Step #1 Preheat oven to 400F degrees!.
Step #2 Crumble tofu by hand & then put into a mixer along with all pie ingredients!.
Step #3 Blend until completely smooth- this will be relatively thick!.
Step #4 Pour into pie crust & bake for 45 mins to 1 hr or until a golden skin has formed on the top!.
Step #5 Remove from oven & put in the fridge several hrs until cold!.
Step #6 Top with a thin layer raspberry filling & sprinkle fresh raspberries on top of that!.
Enjoy the Vegan Raspberry Cheesecake recipe
KISS,
MAGGIWww@FoodAQ@Com
Ingredients:
Two 8 oz containers vegan cream cheese (I use Tofutti Cream Cheese)(16 oz total)
1 cup unrefined sugar
2 teaspoon vanilla
3-5 tablespoon lemon juice (to taste)
2 tablespoon cornstarch
vegan graham cracker crust
1/2-3/4 lb!. fresh rasberries, cut in half lengthwise
Directions:
Preheat oven to 350 degrees F!. Combine cream cheese, sugar, and vanilla in a food processor or blender!. Add lemon juice one tablespoon at a time, stopping and tasting in between, to taste (I find this to be about 4 Tbsp, but I grow some sweet lemons!.!.!.)!. Finally, add the cornstarch!. Pour into the crust and bake for 45 minutes, or until the cheesecake is completely puffy (it will deflate when it cools, but oh well)!. Let cool, and once room temperature or below, arrange the rasberries on top!. Refrigerate some more until you want to eat it, which is probably now
Serves: 8-10Www@FoodAQ@Com
Two 8 oz containers vegan cream cheese (I use Tofutti Cream Cheese)(16 oz total)
1 cup unrefined sugar
2 teaspoon vanilla
3-5 tablespoon lemon juice (to taste)
2 tablespoon cornstarch
vegan graham cracker crust
1/2-3/4 lb!. fresh rasberries, cut in half lengthwise
Directions:
Preheat oven to 350 degrees F!. Combine cream cheese, sugar, and vanilla in a food processor or blender!. Add lemon juice one tablespoon at a time, stopping and tasting in between, to taste (I find this to be about 4 Tbsp, but I grow some sweet lemons!.!.!.)!. Finally, add the cornstarch!. Pour into the crust and bake for 45 minutes, or until the cheesecake is completely puffy (it will deflate when it cools, but oh well)!. Let cool, and once room temperature or below, arrange the rasberries on top!. Refrigerate some more until you want to eat it, which is probably now
Serves: 8-10Www@FoodAQ@Com
Raspberry Cheesecake
250g digestive biscuits (check the packet for lurking whey powder, and other nasties)
5 tbsp marg (you can get vegan margarine everywhere these days)
300g firm tofu
300g raspberries
dash of lemon juice
1 teaspoon lemon essence
a bit less than two thirds of a cup soya milk
2 heaped tablespoons arrowroot (or cornflour)
1 cup sugar
Half a packet (40g) of raspberry flavour vegan jelly crystals (ie!. gelatine-free ones)
Kiwi fruit to garnish
1!. Place the biscuits in a bag, removing one as you do so ('cos you simply have to eat one, don't you!)!. Tie the bag shut, expelling air!. Imagine that all of the world's evil is contained in the bag, then jump up and down on it, shouting!.
2!. Melt the marg in a pan, then stir in your 'by-now-well-and-truly-crushed' crumbs!. Tip into a greased springform cake tin, or cheesecake/flan tin and press down firmly to make an even layer!. Pop into the fridge until needed!.
3!. Heat the soya milk in a pan gently, adding the sugar and stirring in until it dissolves!. Increase the heat until it is starting to boil!. As you wait, mix the arrowroot with soya milk or water to form a paste, then add a little more liquid and mix again, so that it goes thin and watery!.
4!. Once the soya milk is boiling, quickly stir in the arrowroot straight away, to make a very thick, gloopy custard!. Put in a blender with the tofu, raspberries and lemon essence!. Blend really well!.
5!. Pour onto base and then chill!.
6!. Make up half of the jelly according to the directions on the packet, (ie!. half the jelly mix and half a pint of water instead of the full pint!.) Leave to partially-cool!.
7!. Peel and slice the kiwi fruit!. Arrange kiwi on cheesecake!. Gently spoon the liquid jelly onto the cake
Please note that this cake does not freeze, so you'll have to eat it within a couple of days
Www@FoodAQ@Com
250g digestive biscuits (check the packet for lurking whey powder, and other nasties)
5 tbsp marg (you can get vegan margarine everywhere these days)
300g firm tofu
300g raspberries
dash of lemon juice
1 teaspoon lemon essence
a bit less than two thirds of a cup soya milk
2 heaped tablespoons arrowroot (or cornflour)
1 cup sugar
Half a packet (40g) of raspberry flavour vegan jelly crystals (ie!. gelatine-free ones)
Kiwi fruit to garnish
1!. Place the biscuits in a bag, removing one as you do so ('cos you simply have to eat one, don't you!)!. Tie the bag shut, expelling air!. Imagine that all of the world's evil is contained in the bag, then jump up and down on it, shouting!.
2!. Melt the marg in a pan, then stir in your 'by-now-well-and-truly-crushed' crumbs!. Tip into a greased springform cake tin, or cheesecake/flan tin and press down firmly to make an even layer!. Pop into the fridge until needed!.
3!. Heat the soya milk in a pan gently, adding the sugar and stirring in until it dissolves!. Increase the heat until it is starting to boil!. As you wait, mix the arrowroot with soya milk or water to form a paste, then add a little more liquid and mix again, so that it goes thin and watery!.
4!. Once the soya milk is boiling, quickly stir in the arrowroot straight away, to make a very thick, gloopy custard!. Put in a blender with the tofu, raspberries and lemon essence!. Blend really well!.
5!. Pour onto base and then chill!.
6!. Make up half of the jelly according to the directions on the packet, (ie!. half the jelly mix and half a pint of water instead of the full pint!.) Leave to partially-cool!.
7!. Peel and slice the kiwi fruit!. Arrange kiwi on cheesecake!. Gently spoon the liquid jelly onto the cake
Please note that this cake does not freeze, so you'll have to eat it within a couple of days
Www@FoodAQ@Com
Just eat the raspberries! It's easier that way!.Www@FoodAQ@Com