Reviewed: Jul. 23, 2008

This is an exceptional cheesecake recipe...it is SO good!! Quite delectable--the texture is so smooth and creamy, and the flavor is divine--pure cheesecake decadence! The only difference I noticed compared to non-vegan cheesecake is that this one is rich but not too rich--it doesn't sit really heavy in your tummy, which is a good thing! My friend is vegan, and I made it for her birthday party--I got tons of compliments, even from the non-vegans. I tripled the recipe, and it fit perfectly in my 9-inch springform pan. I used only 1 lemon and added 1.5T vanilla -- baked for 30 min @ 350 deg., reduced heat to 325, and baked for approx. another hour, until the internal temperature of the cheesecake was 165 degrees. Turned off the oven and left it in there with the door closed for another hour, and then chilled it for 4 hours (1 hr of that was in the freezer since I was short on time). Finished it off with a homemade blueberry topping--it looked beautiful and was eaten in less than 5 minutes!! THANK YOU for this WONDERFUL recipe:)

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Maya

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Aug. 1, 2007

I love this recipe. It is so goooood. I used a shortbread cookie crust, it really works well with the lemon in the filling. I will make this again and again. Thank you for this great cheezecake.

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vegan100

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Reviewed: Jul. 24, 2007

Amazing. I made this for two vegan friends for their birthdays, and they said they never had better. Let stand overnight for best results.

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dael

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2007

I had extremely high hopes for this "cheesecake", and I wasn't disappointed! I used 2 tablespoons of vanilla, instead of the lemon. Also, I used whole wheat crust instead of making my own. Next time I will try making my own crust, since the whole wheat crust didn't really fit in with the "cheesecake". The best tofu to use is Firm Tofu. It set nicely, and was easy to slice. I will definitely make this again, but try a pumpkin "cheesecake" instead.

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Kate

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Reviewed: Dec. 26, 2006

I am an avid cheesecake fan, and I found this recipe to be just as good, if not better than the real thing! I made this recipe because my mother-in-law is allergic to dairy and I wanted to surprise her with sweet goodness for Christmas. Everyone loved it and didn't even know that it wasn't the real thing. The only thing that I did different was eliminate the lemon all together and added 2 tbsp of Vanilla instead! I am going to make this instead of real cheesecake from now on!

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MommyLor

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Reviewed: Nov. 1, 2006

i used less lemon and substituted brown sugar for the powdered. i also bought a premade crust. i'm new to vegan cooking and was really suprised at how great this turned out. when we finished it my boyfriend bought the ingredients to make another one. i think i actually prefer this to real cheesecake.

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faun

Cooking Level: Beginning

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Reviewed: Jul. 4, 2006

I loved this! I had extra blocks of Nasoya extra firm tofu on hand and wanted to try something new. I made my pie in a pre-made pie-crust and left out the lemon aspect all together. I combined it with the chocolate tofu dream pie (a pudding pie) recipe on the site and made it chocolate cherry cheesecake. It was simple, I just added some baking coacoa into the mix (about 1/2 - 1/3 cup). I also used fat-free cream cheese since having dairy wasn't a problem for me. Thank you so much for this recipe! I was skeptical at first, but I will definitely make it again. Even thinking of a gluten-free version for my sister!

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Staci

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Reviewed: May 31, 2006

I used less of the lemon juice and added butter extract. Also used fat free cream cheese and made the crust with 2 C graham crackers and 1/4 c butter. I made a sauce out of raspberries, blackberries and blueberries for the topping. No one knew it was made with tofu. Delicious.

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Sandy Jo

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Reviewed: Oct. 21, 2005

I gave this a 5* even though I didn't care for the crust, because the filling is great (just like cheesecake) and my husband liked it! (he hates tofu). I used Azumaya Firm Tofu and Tofutti imitation cream cheese and it cut great. Also used Tofu Sour Cream instead of soy milk, only 1 Tb lemon juice and skipped the rind. Will definitely make again, but with another crust (this one was soggy).

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STARFLOWER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Oct. 11, 2005

Fantstic taste. Served it at a work party- nobody could tell it wasn't the "Real" stuff.

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CYANZ

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Reviewed: Apr. 2, 2005

I tried this recipe for our vegan friend's birthday - he seldom gets to eat desserts, let alone cheesecake! Well, everyone at the party loved it and didn't know it was dairy & egg-free. I did add a bit of vegetable oil to the crust so it would stick together better, and I also substituted fresh strawberries simmered in jam for the topping. I would definitely recommend anyone (especially vegans) to try it. It's so easy to make - if it didn't turn out right, you may have used the wrong type of tofu (make sure that it's the silken kind for sauces). The second time I made it, I doubled the recipe just so there would be enough for seconds!

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DJKARMA

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Reviewed: Mar. 7, 2005

I am NOT a good cook and I needed something impressive to take to my next veggie potluck, this is PERFECT!!! This cheesecake is sooo good! I did like everyone said and used less lemon, and I used firm silken tofu, it held together nicely but was a little tricky to slice so I think next time I will use X-Firm. Deffinately a keeper!

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NUMBER1MODEL

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Reviewed: Jan. 4, 2005

My oldest son is allergic to egg and milk, so I am always looking for recipes the whole family will enjoy. This was a wonderful cheesecake. My husband loved it, and we were actually shocked that it taste so good. Thank you for sharing this recipe.

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ATWORRELL

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Reviewed: Jun. 17, 2004

This was my first try at making non-dairy cheesecake, and I was more than a little disappointed. I only altered the recipe slightly, making mini cheesecakes in metal cupcake cups instead of one whole cheesecake, and I also used less lemon and more vanilla. But I was disappointed in the texture, as well as the taste. My boyfriend, who is not LI, did not like it at all, and even though I am used to the taste of tofu and soy, I did not care for it either. IMO it definitely left something to be desired, and was not a good substitute for the real thing. However, I think I will try this recipe one more time, just to be sure.

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SAVOYTRUFFLE23

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Reviewed: Feb. 5, 2004

i really enjoyed this recipe. of all vegan cheesecake recipes i've made this was the best. the texture was real similar to cheesecake. My husband enjoyed too!

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TBLUHM29

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Reviewed: Jan. 29, 2004

This is cool! Since other people thought it was too lemony, i used the zest and juice of one lemon, and it was good. I can still taste the tofu though.

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Barbara K

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Reviewed: Jan. 5, 2004

never set up right, had a strange consistency and was too lemony.

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pookieb

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Reviewed: Nov. 20, 2003

I made this recipe last night and it was great! After reading the other reviews I had to taste for myself, and I must say I was pleasantly surprised. I modified it a bit by adding 1 cup of pure pumpkin, 1.5 tsp of pumpkin spices and juicing only 1 lemon, but it was just as tasty as any pumpkin cheesecake I've ever had! My meat-eating parents enjoyed it as well. I will be making it again for Thanksgiving and maybe even Christmas too. Yum!

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VeggieGirl

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Reviewed: Sep. 22, 2003

Honestly, they were right when they said, "No one will be able to tell the difference." No one was able to tell that this was NOT "cheese" cake. I will be making this for Christmas.

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STACYMCG

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Reviewed: May 9, 2003

WOW!! this recipe rocks! i decided to turn it into a lemon cheesecake since most reviews seemed to agree it was a little strong on the lemon. i made a lemonglaze from icing sugar, lemon juice and nondiary margarine. i also made my graham crust according to the package directions. i was so impressed with the texture and how well it all held together. it really looks and tastes great! i can't wait to try different flavours and toppings with this!!!

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CANADIANCHICK

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