Ingredients for Amazingly Parve Cheesecake
- 1 1/2 cups Petit Beurre biscuit crumbs
- 1/2 cup (1 stick) margarine
- 1/2 teaspoon cinnamon
- 1 lb Tofutti Better Than Cream Cheese (2 containers)
- 1 lb Tofutti Sour Supreme Natural Flavor (1 container)
- 4 large eggs
- 1 1/4 cups sugar
- 1/4 cup cornstarch
- 1 (3 1/2 ounce) package instant vanilla pudding mix
- 1 teaspoon vanilla extract
- Pinch salt
- 500g silken tofu
- 150g brown sugar (optional, for variation)
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How to Make Amazingly Parve Cheesecake
- Crush 200g digestive biscuits into fine crumbs using a food processor.
- Melt 100g vegan margarine and pour over the crushed biscuits. Mix well.
- Add 1 teaspoon ground cinnamon to the biscuit mixture.
- Press the mixture firmly into the bottom and slightly up the sides of a 23cm springform pan.
- Set aside while you prepare the filling.
- In a large bowl, beat 500g silken tofu, 200g vegan cream cheese, 150g sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon salt using an electric mixer until completely smooth and creamy.
- Pour the filling into the prepared cookie crust.
- Bake in a preheated oven at 250°C (482°F) for 10 minutes.
- Reduce the oven temperature to 150°C (302°F) and bake for an additional 60 minutes.
- **Do not open the oven door during baking.**
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for at least 1 hour to cool gradually.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- **Variation:** Use 150g brown sugar instead of white sugar for a delicious caramel cheesecake flavor.
- Top with your favorite pie filling (e.g., cherry, blueberry, or chocolate) before serving for an extra touch of deliciousness.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
73g
Fat
2g
Carbs
6g
