My husband was a bit ho hum about my yummy no-bake vegan cheesecake ventures, and I finally got out of him that it's because he prefers the baked cheesecake. Well that's no problem darlin', I just needed to know so I could create accordingly! This recipe fills the bill of dense richness that he wants, and has a tang that reminds me of my grandmother's cheesecake which always included sour cream. It would be great topped with cherry pie filling (canned or homemade) or a caramel and chocolate topping, but I decided to be a purist for this one.
|This filling goes all the way to the top of the crust.|
Plain Baked Vegan Cheesecake
1 premade/storebought graham cracker crust (I haven't had a hard time finding vegan ones, just watch for honey)
2 tubs Tofutti cream cheese
1 single serving container of vanilla or plain soy yogurt (this is where that great sour cream tang comes from)
1/2 cup sugar/ evaporated cane juice
1/4 cup arrowroot powder (I get the big bag of Bob's Red Mill and it's cheaper than bottled)
1/2 cup soy creamer vanilla or plain
1 tsp vanilla
Preheat oven to 375 degrees. I use my standing mixer and combine everything but the crust until it's smooth and creamy, but I suppose this could be done by hand, so long as everything is combined well. It helps to mix the arrowroot with the creamer separately, then combine in. Arrowroot doesn't clump much, but it's still easier this way. I haven't tried it with cornstarch instead of arrowroot, but I think it would yeild similar results, but maybe a slightly chalky taste.
Pour mixture into crust and smooth out the top and bake for 30-45 minutes. The top should puff up all the way to the middle and turn slightly brown in patches. Once it's all puffed up, turn off the oven and let it sit a few minutes so it can naturally sink without too big of a heat change. Take out, let it cool, and then refrigerate overnight for best dense results. Before it's cold it has an almost custard-like consistency, which isn't bad, but isn't that nice rich cheesecakey feel either.