Soy cheesecake

I should start this post by saying that I’m not a fan of cheesecake.  It isn’t a dessert that I really enjoy and I would take a cookie or fruit crisp any day of the week.  However, about a month ago I bought some soy creamcheese to make some faux creamcheese icing for creamsicle cupcakes.  The soy cream cheese never made it into icing because I burnt the cupcakes (it happens), so now a month closer to expiry I was trying to figure out what to do with this imitation cream cheese.

My husband and my stepdaughters love cheesecake, even though it doesn’t always love all of them back.   Our youngest had never tried cheesecake due to severe reactions to dairy so I decided to make a cheesecake that she could enjoy.

I looked at many recipes online for inspiration and had settled on this one.  It advertised itself as most excellent soy cheesecake.

As I assembled my ingredients I was a bit skeptical that anyone was going to enjoy this dessert.  Extra firm tofu, soy cream cheese and soy sour cream didn’t look like convincing substitutes when only mixed with lemon, eggs, sugar and vanilla, but at this point I was committed to the plan and had an excited 2 1/2 year old who wanted to help make cheesecake.

Here is the original recipe (with my modifications in bold):

Soy cheesecake

Crust:  1 1/2 cups of graham cracker crumbs

5 tablespoons melted margarine

Instead of graham cracker crumbs I used a 1/2 recipe of my brown sugar dough, baked in the oven about 10-12 minutes before putting the cheesecake on top.

Cheesecake: 1 1/2 cups Mori-Nu Silken Extra Firm Tofu (1 package) I used a firm, organic, non-gmo tofu

12 ounces soy cream cheese

1/2 cup soy sour cream

3 large eggs

1/3 cup sugar

1 teaspoon vanilla

1 teaspoon grated lemon peel

fresh fruit or pureed fruit for topping (I used blueberries and raspberries that sat in the fridge with a little sugar overnight)

Preheat the oven to 350 degrees F. Grease an 8″ springform pan with cooking spray. In a medium bowl, combine the graham cracker crumbs and the margarine until well blended. Press evenly over the bottom and partially up the sides of your pan.

In a food processor, combine the tofu, cream cheese, sour cream, eggs, vanilla, sugar, and lemon peel. Process until blended.

Pour into the pan, and bake for 20 minutes. Reduce the heat to 325 degrees and bake for 20-25 minutes more, until the cake is almost set in the center.

Turn off the oven, and leave the cake in the oven with the door open, for 20 minutes. Cool the cake completely on a wire rack. Cover the cake and chill until set, about 6 hours or overnight. Serves 8 – 10.

I have to admit at this point to not following the directions exactly. When I was pouring the cheesecake part into the shell, I had too much cheesecake so I filled up to the top of my crust and put the rest in a separate dish to bake.  At the end of baking and cooling, I put the cheesecake in the pan in fridge like the directions said, to chill overnight.  My husband and I thought the other dish would be a yummy evening snack after kids went to bed.  We were very very wrong, it was pretty disgusting actually, kind of like a curdled baked pudding, yuck!  It didn’t give me high hopes for the cheesecake the next day but at that point I had a beautiful looking faux cheesecake that my daughter was very excited to eat.

The next day when I was slicing the cheesecake to serve at the party, I noticed that it looked different than our sample the night before and actually looked like cheesecake.  I was still cutting and serving when the first reviews came in and they were great!  The texture was entirely different than the night before, creamy and delicious.  The recommended time in the fridge is an necessary part of this recipe!  Everyone loved it, some wanted seconds but there were no seconds to be had.  I even quite enjoyed it, in some ways better than I would have enjoyed a cheesecake.  Even members of the family that usually avoid anything if they hear it is gluten free, heartily enjoyed it and asked what I had made it with if I didn’t use creamcheese.  This conversation soon ended at the mention of tofu, he didn’t want to know the rest because he was enjoying it too much 🙂

Faux cheesecake = huge success!!

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