Vegan Cheesecake: Cooking to LOSE WEIGHT!
Vegan Cheesecake Calories: 1765 per pie. Cheesecake Factory Calories: 5520 per pie. Ingredients- Cheesecake filling: 2 containers plain tofutti vegan cream cheese 2/3 cup sugar 4 teaspoons fresh lemon juice (bottled works fine) 1/2 teaspoon salt 1/4 cup water 1 tablespoon extra firm tofu, drained Graham cracker crust: 6 graham crackers 4 tablespoons light smart balance butter Directions: 1.Preheat oven to 350F. 2. Put cream cheese in a food processor/blender till softened. 3. Add the sugar, lemon juice, salt, water and tofu. 4. Blend all until smooth. 5. Mash up your graham crackers seperately with hand/fist/rolling pin in ziploc bag or bowl. 6. Then put crumbs into bowl with the Light Smart Balance butter (or your choice vegan butter) and then spread around bottom of a tin to make crust. 7. Add cheesecake filling evenly over your crust, Don't be alarmed if it's very liquidy. 8. Bake for about 45 minutes until top gets golden-brown skin, but be sure to check often. 9. Cool to room temp and refrigerate till hardens. 10. You can decorate with your choice of strawberries, blueberries, whipped cream or whatever you like. Servings:8
Vegan Cheesecake Cooking Tips Calories Skinny Factory Ingredients Recipe Directions Servings Gay God
