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lemon vegan cheesecake

(2 ratings)
vegancook avatar
Recipe by
Joan Hunt
@vegancook
Youngsville, NC

This is a recipe I came up with I haven't tried it but have plans for this weekend. to make it. so I will post pictures then.

(2 ratings)
yield 6 -8 servings
cook time 30 Min

Ingredients For lemon vegan cheesecake

  • LEMON TOPPING
  • 1 1/4 c
    sugar
  • 6 Tbsp
    cornstarch
  • 1/2 tsp
    salt
  • 1 1/4 c
    water
  • 2 Tbsp
    vegan margarine
  • 2 tsp
    lemon rind, grated
  • 1/2 c
    fresh lemon juice
  • CHEESECAKE
  • 1(12oz) pkg
    soft tofu
  • 1/2 c
    soy milk
  • 1/2 c
    white sugar
  • 1 Tbsp
    vanilla extract
  • 1 tsp
    lemon extract
  • 1/4 c
    maple syrup
  • 1(9-in)
    prepared graham cracker crust

How To Make lemon vegan cheesecake

  • 1
    Preheat oven to 350 degrees F (175 degrees C).
  • 2
    In a blender, combine the tofu, soy milk, sugar, vanilla extract and maple syrup. Blend until smooth and pour into pie crust.
  • 3
    Bake at 350 degrees F for 30 minutes. Remove from oven and allow to cool;
  • 4
    On med-high heat : In a sauce pan combine 3/4 cup of the sugar , cornstarch and salt ; stir in the water and bring to a boil.
  • 5
    Reduce the heat and add the remaining sugar ; cook and stir for 2 min. until thickened.
  • 6
    Remove from heat and stir in butter ,lemon peel and food coloring ; GENTLY stir in the lemon juice. DON'T OVER MIX. Set aside to cool for about 1 hr. to room temp.
  • 7
    Top the baked cheesecake with the lemon topping and refrigerate until chilled. preferably overnight.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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