From the demo Kosher-Vegan Cheesecake
Recipe Courtesy of Chef Sue Mischel
Preheat oven 350° (after baking cheese cake raise temp to 425° for topping)
Crust
5 oz graham crackers
3 tbs sugar
6 tbs margarine melted
Process graham crackers in food processor.
Combine sugar graham cracker crumbs, and melted butter.
Press into bottom and up the sides of a 9” spring form pan that is sprayed or lightly oiled.
Bake for 10 minutes at 350˚. Set crust aside.
Filling
2 pkgs. Vegan “Cream Cheese” *
½ cup sour cream replacement from 1 pint container – reserve rest for topping.*
¾ cups sugar
Egg replacement equivalent to 3 eggs**
1 tsp vanilla
Follow egg replacement directions for ratio of mix to water. Beat the egg replacement until it is thick and creamy. I use an electric hand mixer. It is okay if not all of it is dissolved. Set aside.
Do not over mix this batter. It will cause the incorporation of air. Substitute cream cheese also liquefies too much if it is over beaten.
Cream the “sour cream”, “cream cheese” and egg replacer on medium speed of mixer until well combined and there are no more lumps – about 30 seconds to a minute will do. Scrape bottom and sides of bowl after 30 seconds.
Gradually add the sugar and vanilla mixing well. Scrape bottom and sides of bowl.
Pour in prepared pan and bake for 45 minutes.
Remove from oven and let stand for 15 minutes while topping is prepared.
RAISE OVEN TEMP TO 425°
Topping
1 ½ cups (remainder) of sour cream
3 tbs sugar
1 tsp sugar
Mix together well and pour on top of cheese cake. Bake for 8 minutes.
Let cool thoroughly.
If you prefer fruit topping skip sour cream topping, add fruit and continue to bake about 8 minutes.
Please note tofu cheese cake is done when the middle is almost set but slightly jiggles. It will continue to bake after it is removed from the oven. Do not over bake.
When cake is removed from oven loosen the top edges by running the tip of a knife between the top edge of cake and the side of pan. Cake will pull away from the pan as it cools.
Let cool for about an hour on wire rack before removing from pan.
Refrigerate for at least 2 hours. These cakes taste better if left to sit for at least a day as it will take on the consistency of real cheese cake.
*Tofutti Brand Better Than Cream Cheese & Sour Supreme gives great results
** This is a personal choice. I use Bob’s Red Mill, others recommend Ener-G Egg Replacer
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