Saturday, August 14, 2010

Vegan Oreo "Cheesecake"

For the Crust:


1 ½-cup Digestives crumbs or Bourbons
1/3-cup Vegan margarine, melted (Pure is a good brand)

In a small bowl, mix together the crumbs and melted margarine. Gently press this mixture into the bottom of a Springform pan.

For the "Cheesecake"


1 tbs plus 1 1/2 tsp powdered Vegan Egg-replacer
6 tbs Water
3 packages/tubs Vegan Cream Cheese
1 tbs plus 1 1/2 tsp Vegan powdered Egg-replacer
3 tbs Water
1-cup White Sugar (to keep the Cheesecake as white as you can)
1 tsp Vanilla Extract
16 ounces Vegan Sour Cream
12 Vegan Oreo’s (Trio’s) broken into chunks

Preheat your oven to 375 degrees. In a small bowl or liquid measuring cup, mix until frothy the first bit of Egg-replacer and Water, set aside. In a food processor, by hand, or with electric mixer, combine the "Cream Cheese", the first bit of Egg-replacer and water (that you mixed in a small bowl or liquid measuring cup), 3/4-cup sugar, and Vanilla extract. Mix it all up until smooth and no sugar granules can be seen.

In your now empty container you used to mix the powdered egg-replacer and water, mix the second batch of egg-replacer and water (1 Tbs plus 1 1/2 tsp powder with 6 Tbs water) until frothy, and then slowly add to the Sour Cream then bring both Cream Cheese-Sugar-Vanilla mixture, mixing while you add. Stir through your Oreo chunks at the last moment.

Pour this lovely, creamy creation into your prepared pan. Place the Cheesecake into the middle of the oven and bake for 35-45 minutes, or until center is almost set. If the center jiggles a bit that’s fine, as it will set-up while it's cooling. If you over cook the Cheesecake it will crack.

Once cooled and just before serving grate some Vegan dark Chocolate over the top and serve.

Bear x

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