Cherry Cheezecake37 Reviews
- Prep: 10 min
- Cook: 40 min
- Ready In: 2 hr 50 min
“Great tasting cheesecake...fools even the most ardent dairy fans.” - by Maureen Cram
Original recipe yields 4 to 6 servings
- 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.
Amount Per Serving (4 total)
- 730 cal
- 22 g
- 127.2 g
Based on a 2,000 calorie diet
Reviews (37)Rate This Recipe
"Excellent recipe!!! With some fine-tuning -- as per the suggestion of 2 earlier reviews, I used less lemon juice and lemon zest than suggested here. I also, since I thought the number of serving s..." See moreizes (4) was too small for my purpose, and had a 12 point something ounce package of silken tofu, made 50% more by multiplying all the cake ingredients besides the crust, the topping, or the lemon zest and juice by 1.5 times the amount listed. Almost all of it still fit in the 8 inch glass pie pan I used and it made bigger servings. I did NOT increase the amount of lemon zest or lemon juice, however. I kept the lemon zest the same (1 Tbsp.) and actually LOWERED the lemon juice to juice of ONE lemon. My 1.5x version made about 8 or 9 servings though, so I think the regular recipe really makes about 6. I also added the vegan all-natural Earth Balance margarine substitute to the crust, but still had problems with it -- there was two much of it, and it held together, but could have been more solid. Also it needed more flavor IMO -- I plan to experiment with other pie crusts. Given all the changes I'm making, why am I still giving it five stars? Because the texture and basic flavor alone are worth at least five stars -- this recipe came out INCREDIBLY cheesecake-like, and was the most authentic tasting and feeling vegan cheesecake I've had. I think AllRecipes should list it in the regular cheescake files too -- most meat eaters would love it. It's a little less heavy th"
"This is an exceptional cheesecake recipe...it is SO good!! Quite delectable--the texture is so smooth and creamy, and the flavor is divine--pure cheesecake decadence! The only difference I noticed c..." See moreompared to non-vegan cheesecake is that this one is rich but not too rich--it doesn't sit really heavy in your tummy, which is a good thing! My friend is vegan, and I made it for her birthday party--I got tons of compliments, even from the non-vegans. I tripled the recipe, and it fit perfectly in my 9-inch springform pan. I used only 1 lemon and added 1.5T vanilla -- baked for 30 min @ 350 deg., reduced heat to 325, and baked for approx. another hour, until the internal temperature of the cheesecake was 165 degrees. Turned off the oven and left it in there with the door closed for another hour, and then chilled it for 4 hours (1 hr of that was in the freezer since I was short on time). Finished it off with a homemade blueberry topping--it looked beautiful and was eaten in less than 5 minutes!! THANK YOU for this WONDERFUL recipe:)"
"I am an avid cheesecake fan, and I found this recipe to be just as good, if not better than the real thing! I made this recipe because my mother-in-law is allergic to dairy and I wanted to surprise h..." See moreer with sweet goodness for Christmas. Everyone loved it and didn't even know that it wasn't the real thing. The only thing that I did different was eliminate the lemon all together and added 2 tbsp of Vanilla instead! I am going to make this instead of real cheesecake from now on!"
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