This vegetarian cheesecake is so delicious that I still have to take it to a party that neither vegetarians nor vegetarians are passionate about!
Ingredients
- 1/2 cup sugar or maple syrup, or xylitol for sugar-free
- pinch uncut stevia OR 2 additional tbsp sugar
- 4 tsp cornstarch
- 24 oz vegan cream cheese, such as TJ vegan or Tofutti
- 2 1/2 tsp pure vanilla extract
- 1 tbsp lemon juice
- 2 cups plain yogurt, such as coconutmilk, almond, soy, or cashew yogurt
Instructions
- Optional crust (or use your favorite crust): 1/1 cup of raw nuts of your choice, 1 cup of dug dates, 1/8 teaspoon salt. If the dates are not smooth, soak them in boiling water until soft. Mix all ingredients in the food processor until good taps occur. Add water very slowly (1 teaspoon at a time) only if necessary. Pour into a padded 9-inch spring shape, push it down evenly and set aside while filling.
- Heat the oven to 350 ° F. Fill almost all the pan in the middle with water and place it on the bottom shelf of the oven. Bring the cream cheese to room temperature. Bake all ingredients of the cheesecake using a mixer or a food processor until soft. (Not hyperactivity, introducing air bubbles that can explode and cause cracks in the oven.) Smooth on the gastric cortex. Place on the middle shelf, above the rack with the water pot. Bake for 30 minutes and do not open the oven door during this time. When the time comes, still do not open the oven, but turn off the heat. Leave in the closed oven for 5 minutes. Then take out the cake - still do not look good - and let it cool for at least 20 minutes before putting the cheese cake that is still thick in the fridge. It is important to let it cool before putting it in the refrigerator, because you want to let it cool down gradually so as not to break down. Cool at least 6 hours or at night, during which they are strengthened. Store food leftovers in the refrigerator for 3-4 days or you can also freeze the slides as desired.
To get the full recipe visit original recipe: chocolatecoveredkatie
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