Cheesecake


Picture of Cheesecake

Total time

55min

Cook time

45min

Prep time

10min
Crate of vegetables

Ingredients

A boiling pot

Instructions

Preheat oven to 350F. Prepare pie crust if you have not already done so. Drain tofu and transfer to a blender along with the cream cheese. Blend for 30 seconds, scrape the sides, and blend for another 30 seconds. Add remaining ingredients (except crust) and blend for 3 minutes, stopping periodically to scrape the sides.


Once fully incorporated, pour into prepared pie crust and smooth top 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 a topping, let frozen strawberries defrost (in a bowl or in their bag). Serve over the cheesecake.


Chef's Notes:



  • If you don't have a strong blender or processor, leave the vegan cream cheese out for 20-30 minutes to soften it up.

  • Any Mori-Nu tofu will do here, but extra-firm is best.

Nutrition

Servings per batch: 9

  • Calories: 158
  • Fat: 7.50g
  • Carbohydrate: 18.80g
  • Dietary Fiber: NA
  • Sugars: 16.80g
  • Protein: 5.70g
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Picture of Cheesecake

Total time

55min

Cook time

45min

Prep time

10min
Crate of vegetables

Ingredients

A boiling pot

Instructions

Preheat oven to 350F. Prepare pie crust if you have not already done so. Drain tofu and transfer to a blender along with the cream cheese. Blend for 30 seconds, scrape the sides, and blend for another 30 seconds. Add remaining ingredients (except crust) and blend for 3 minutes, stopping periodically to scrape the sides.


Once fully incorporated, pour into prepared pie crust and smooth top 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 a topping, let frozen strawberries defrost (in a bowl or in their bag). Serve over the cheesecake.


Chef's Notes:



  • If you don't have a strong blender or processor, leave the vegan cream cheese out for 20-30 minutes to soften it up.

  • Any Mori-Nu tofu will do here, but extra-firm is best.

Nutrition

Servings per batch: 9

  • Calories: 158
  • Fat: 7.50g
  • Carbohydrate: 18.80g
  • Dietary Fiber: NA
  • Sugars: 16.80g
  • Protein: 5.70g