Donna- From my Native Foods cookbook . Repost of Vegan Cheesecake

[Guest guest]

Thank you!! I wonder, only because I realize there are different kinds (NY,

French, etc) Does this one come out like the dense NY kind-- the kind you

can pick up like a peice of cake? Or soft, almost cream pie texture (you

need a fork or spoon)?

 

 

On 10/22/06, Donnalilacflower <thelilacflower wrote:

>

> From my Native Foods cookbook . You won't believe it

> doesn't have dairy. Top with a tablespoon of fruit.

> It's the best!

>

> Vegan Cheesecake

>

> Crust

> ~~~~~

> 2 cups granola (your favorite) I used the one I posted

> the other day

> 4 Tbsp. nondairy margarine

> 2 Tbsp. sugar

>

> Filling

> ~~~~~

> 1 cup (8oz,) soy sour cream (Tofutti brand)

> 16 oz. soy cream cheese (Tofutti brand)

> 1 cup sugar

> 2 Tbsp. unbleached flour

> 1 Tbsp. lemon juice

> 1 tsp. vanilla extract

> 1 tsp. sea salt

>

> Preheat oven to 325 degrees. Grind granola in blender

> to the consistency of

> coarse flour. Melt margarine in a small pan. Mix

> granola and sugar in a bowl,

> stir in melted margarine. Press crust mixture into a 9

> inch spring-form pan or

> deep dish pie plate.

> Blend filling ingredients in blender and pour into

> crust. Bake for 20-25

> minutes until golden brown. When cool refrigerate.

> About 20 minutes before

> ready to serve place in freezer for extra firmness.

> Top with fresh fruit ot

> preserves.

> _____________

>

>