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Cherry Cheezecake
07-04-2012, 02:47 AM
Post: #1
Cherry Cheezecake


2 cups graham cracker crumbs
1/4 cup real maple syrup
1 (8 ounce) package firm silken tofu
1 (8 ounce) container nondairy cream cheese
1 tablespoon lemon zest
1 1/2 lemons, juiced
1 cup confectioners' sugar
1 tablespoon cornstarch
2 tablespoons soy milk
1 (21 ounce) can cherry pie filling
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together graham cracker crumbs and 1/4 cup maple syrup. Press into a 9 inch pie tin. Bake for 5 minutes.
In a blender, combine tofu, vegan cream cheese, lemon zest and juice, and confectioners' sugar. Dissolve cornstarch in soy milk, and add to the blender. Blend until smooth. Pour filling into crust.
Bake for 25 minutes at 350 degrees F (175 degrees C). Reduce heat to 325 degrees F (165 degrees C), and continue baking for 15 minutes, or until set. Cool on a wire rack, and then chill for several hours.
Invert onto a plate, and then invert again onto a serving platter. Pour cherry pie filling over the top, and serve.
07-13-2012, 02:17 AM
Post: #2
RE: Cherry Cheezecake
wow....when it comes to cheese cakes nothing beats the ribbons and ballons...nice and easy..good one...ill try this
07-13-2012, 02:23 AM
Post: #3
RE: Cherry Cheezecake
this one looks really sweet..but the syrup be avoided and just the cheeires...because the syrup overpowers all tastes
07-13-2012, 03:17 AM
Post: #4
RE: Cherry Cheezecake
u know what...thats completely riht Mimwhite...the syrup overtakes all the cream taste and only leaves the red taste

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