vegan cheese: This is my favorite vegan cheesecake recipe, and I have gotten so many compliments on it - even from meat-eaters! It's not "healthy" (it's moderately high in fat & sugar) - but cheesecake is supposed to be a decadent dessert, right? This is based partly on the recipe in "The Joy of Vegan Baking," but I have made several tweaks to perfect it. Vegan Lemon Cheesecake with Strawberries Ingredients: * 4 陆 tsp. Ener-G Egg Replacer powder (equivalent of 3 eggs) * 6 Tbsp. warm water * 2 tsp. cornstarch * 16 oz. vegan cream cheese, at room temperature (I use Tofutti brand) * 8 oz. extra firm silken tofu (about 2/3 of a Mori-Nu aseptic package) * 1 c. evaporated cane juice (or any granulated sugar) * 1 tsp. vanilla * 陆 tsp. lemon extract (if you have it; if not, no biggie) * 2 Tbsp. fresh lemon juice (up to 3 Tbsp. if you really want a lemon zing) * 2 Tbsp. lemon zest * 1 graham cracker pie crust (homemade or store-bought; some brands are vegan) * Fresh strawberries for garnish (optional, but highly recommended) Directions: Preheat the oven to 350掳F. Lightly oil a 9- or 10-inch springform pan (if you haven't already done so from preparing your homemade crust). In a food processor, whip the egg replacer & water together until thick & creamy (about 1 minute). Add cornstarch & mix for another 30 seconds or so. Add the cream cheese & tofu and blend until everything is incorporated (about another 30 seconds). Scrape the sides down as necessary. Add sugar, vanilla, lemon extract, lemon juice, and lemon zest. Be careful not to overmix, as that will cause the top of the cake to crack during baking. Evenly spread the batter into the crust. Bake for between 50 and 55 minutes, or until the center barely moves when you tap the pan. (It will finish firming up in the fridge.) It might turn a little golden-brown on the top, but not to worry; this is normal. Let cool in the pan on a rack for at least one hour. Cover & move to the fridge to further chill for at least 4 hours, but preferably overnight. Carefully unmold the cake from the springform pan, garnish with strawberries, and serve. Makes 8-12 servings *You can leave out the lemon zest & extract to make it a "plain" cheesecake, but don't omit the lemon juice, as that adds the necessary tang for that "cheesecake" flavor.|||Amazing Vegan Cheesecake Ingredients (use vegan versions): Crust: 16 vegan graham crackers 1/4 cup margarine 1 tablespoon corn syrup 1 tablespoon flour Filling: 16 oz. (2 tubs) vegan cream cheese 1/3 cup raw sugar or fructose 4 EnerG egg substitute eggs 1 teaspoon vanilla juice from one lemon (optional) Directions: Crust: Mush firmly with fingers and press into spring form pan Filling: Blend all ingredients until smooth and creamy. Pour on top of crust. Bake at 375 degrees for 25 minutes, or until set. This is by no means a health food, but it is a really great dessert. Serves: about 8 Pumpkin Tofu Cheesecake Ingredients: 1 12 ounce package silken tofu 1 8 ounce container Tofutti vegan cream cheese 1 cup canned pumpkin 1 cup sugar 3 tbsp flour 1/2 tsp ground ginger 1/2 tsp nutmeg 1 tsp cinnamon dash salt 1/4 tsp baking soda 1 pre-made pie crust Preparation: Pre-heat the oven to 350 degrees. Process all ingredients in a food processor or blender until smooth and creamy. Pour into pie crust and bake for 45 to 50 minutes. Allow cheesecake to cool slightly, then refrigerate. Cheesecake will set more upon chilling.|||This is my own personal recipe. It's so good & it fools the omnis every time. :) http://www.grouprecipes.com/46716/cheese鈥?/a>|||I've never made it but I believe you use soft tofu in place of cheese and nutritional yeast for the cheesy flavor. That's how you make vegan mac&cheese anyway.|||3 packages cream cheese. 1 can condensed milk 1 lemon vanilla Graham cracker crust Cream the cheese and condensed milk together, add the juice of one lemon. You can include the zest of the lemon too if you want it to be lemony flavoured, otherwise add a splash of vanilla. Pour it into the graham crust and let it set in the fridge for 4 hours.