Low-Fat Vegan Cheesecake Recipe
For my one year veganniversary, I created the fat-free carrot cake cupcakes that took blogs (and kitchens) over by storm. (Yah, they are that good!) So I knew the pressure was on for me to make something just as amazing this year. What works once works twice, right? Just like last year, I made what I was craving:
VEGAN CHEESECAKE!
I wanted to make a fat-free cheesecake, but quickly realized that was impossible since there is no such thing as fat-free tofu! Thus, I settled on making a naturally low fat cheesecake without any added fats. I paired my cheesecake with a whole wheat (no added fat!) gram cracker crust and my tummy has never been happier. Best cheesecake EVER. Seriously. I also have big plans for this recipe... strawberry cheesecake? chocolate cheesecake? oh the possibilities are endless!
I used my easy (2-ingredient!) graham cracker crust recipe; you can get it by clicking "recipes" on the navigation bar.
Per serving (just cheesecake): 143 calories, 5g fat, 20g carbs, 4g protein Per serving (crust no topping): 228 calories, 7g fat, 36 carbs, 5g protein
Per serving (crust and topping): 243 calories, 7g fat, 40g carbs, 5g protein Topping: Makes 8 servings (about 4 tbsp per serving) Per serving: 15 calories, 0g fat, 4g carbs, 0g protein
Vegan Cheesecake Recipe
Servings: 8
Description:
So decadent and amazing -- you won't believe it's vegan or low fat! You'll also need my recipe for a graham cracker crust (see "recipe" tab on navigation bar).
Ingredients:
- 14 ounces silken tofu
- 8 ounces Tofutti cream cheese
- ⅔ cup raw sugar
- ¾ tsp almond extract
- 2 tbsp cornstarch
Instructions:
Preheat oven to 350F. Prepare pie crust if you have not already done so. Place tofu and Tofutti in a blender and blend for 30 seconds. Stop, scrape the sides, and blend for another 30 seconds. Add remaining ingredients and blend for 3 minutes, stopping periodically to scrape the sides. Once fully incorporated, pour into prepared pie crust and smooth top with a spatula. Bake 40-45 minutes. Remove from oven and place somewhere away from heat. Allow to cool to room temperature (about 2-3 hours). Chill overnight or for at least 10 hours before serving.
For the blueberry topping pictured in the blog post photos, combine 1 cup frozen wild blueberries with 1/2 cup of water, 1 tbsp agave nectar, 1 tsp lemon zest, 2 tsp lemon juice and 1 tbsp cornstarch mixed into 2 tbsp of water in a saucepan. Bring to a boil over high heat. Allow to thicken, stirring frequently. Turn off heat and allow the mixture to cool. Chill in the refrigerator until serving.
Posted January 2, 2009
blog comments powered by Disqus
