Written by Lindsay Nixon
For my one year veganniversary, I created the fat-free carrot cake cupcakes that took blogs (and kitchens) over by storm. (Yah, they are that good!) So I knew the pressure was on for me to make something just as amazing this year. What works once works twice, right? Just like last year, I made what I was craving:
VEGAN CHEESECAKE!
I wanted to make a fat-free cheesecake, but quickly realized that was impossible since there is no such thing as fat-free tofu! Thus, I settled on making a naturally low fat cheesecake without any added fats. I paired my cheesecake with a whole wheat (no added fat!) gram cracker crust and my tummy has never been happier. Best cheesecake EVER. Seriously. I also have big plans for this recipe... strawberry cheesecake? chocolate cheesecake? oh the possibilities are endless!
I used my easy (2-ingredient!) graham cracker crust recipe; you can get it by clicking "recipes" on the navigation bar.
Per serving (just cheesecake): 143 calories, 5g fat, 20g carbs, 4g protein Per serving (crust no topping): 228 calories, 7g fat, 36 carbs, 5g protein
Per serving (crust and topping): 243 calories, 7g fat, 40g carbs, 5g protein Topping: Makes 8 servings (about 4 tbsp per serving) Per serving: 15 calories, 0g fat, 4g carbs, 0g protein
So decadent and amazing -- you won't believe it's vegan or low fat! You'll also need to use my recipe for a graham cracker crust (see "recipe" tab on navigation bar).
Preheat oven to 350F. Prepare pie crust if you have not already done so. Place tofu and Tofutti in a blender and blend for 30 seconds. Stop, scrape the sides and blend for another 30 seconds. Add remaining ingredients and blend for 3 minutes, stopping periodically to scrape the sides. Once fully incorporated, pour into prepared pie crust and smooth top around with a spatula. Bake 40-45 minutes. Remove from oven and place somewhere away from heat. Allow to cool to room temperature (about 2-3 hours). Chill overnight or for at least 10 hours before serving.
For the blueberry topping pictured in the blog post photos, combine 1 cup frozen wild blueberries with 1/2 cup of water, 1 tbsp agave nectar, 1 tsp lemon zest, 2 tsp lemon juice and 1 tbsp cornstarch mixed into 2 tbsp of water in a saucepan. Bring to a boil over high heat. Allow to thicken, stirring frequently. Turn off heat and allow the mixture to cool. Chill in the refridgerator until serving.
Posted on January 2, 2009
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