The reviewer gave this recipe 1 stars. This recipe averages a 3.5 star rating.
Reviewed: Aug. 5, 2009
I did not like this. i wish i would have read the reviews.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.5 star rating.
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Reviewed: Apr. 27, 2009
This definately tasted like a custard and the texture was all wrong. Next time (if there is a next time) I will use firm tofu because there was way too much moisture, even when I drained and pressed the tofu. It did taste good, especially with kiwis and strawberries, but it felt more like a breakfast food to me-i would never have labelled it cheesecake.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
Reviewed: Jan. 26, 2009
This was fantastic. I read the other reviews and followed suggestions. I used vanilla soy milk, added extra vanilla, and baked longer than required. I didn't think it was going to turn out till I let it chill in the fridge for about 4 hours. I topped it with a homemade strawberry sauce and it disappeared in about 10 minutes. Everyone loved it.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Katy, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.5 star rating.
Reviewed: Jan. 15, 2009
I used almond milk instead of soy, and made the crust myself (cookies, agave nectar, almonds, grapeseed oil in food processor) and I baked the cake about 15 mins extra. I wish the consistency was thicker. It was a bit too sweet, which is making me rethink the maple syrup in the future. I might just add a cup of blueberries instead, which may help gel up the consistency as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
Reviewed: Oct. 10, 2008
I always cook it for 30 min and place it directly in the fridge. It is golden brown on top and firms up. I have made this several ways - thick with coconut, peanut buttery, adding chocolate syrup. Often I end up putting in extra maple syrup. I have loved this recipe for years. It was even a huge part of my identity my freshman year of college. I made at least one a week and often brought it to the dinning hall to share. (While Salisbury University did a great job on meals, there wasn't much in the way of vegan desserts in 2001)
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Home Town: Salisbury, Maryland, USA
Living In: Albany, New York, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 3.5 star rating.
Reviewed: Sep. 12, 2008
Not great
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The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed: Jul. 16, 2008
This recipe, while delicious, is NOT vegan. Graham Crackers are made with honey, and thus not a vegan option. When I make this recipe I just line the finished cake with slivered almonds and unsweetened coconut. Please don't feed vegans graham cracker crust.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
Reviewed: Jun. 28, 2008
Fantastic! I used firm tofu, succanate sugar(dehydrated cane juice)and a shortbread crust and it is absolutely delicious. A little sweet, could cut sugar to 1/4 cup. Also, agree with cooking longer 50 min. Great recipe and it's nice and easy. Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
Reviewed: Mar. 2, 2008
The key to this cheesecake is to let it sit in the refrigerator overnight, otherwise all you can taste is the tofu. Once the flavours have blended together i.e. once the sugar and vanilla have totally "infiltrated" the tofu, this pie is marvelous!
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The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
Reviewed: Feb. 25, 2008
I was very happy with this recipe! After doubting the maple syrup and reading negative comments about it, I changed the 1/4 cup maple syrup to 1/4 cup smashed banana. I cooked it for about 50 minutes, let it cool, drizzled lemon juice all over, and let it sit overnight, then topped with toasted coconut. It made a dreamy, creamy, banana/coconut cream combo. Divine! Not a cheesecake in the least, but I loved it.
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Cooking Level: Beginning

Home Town: Baker, California, USA
Living In: Spokane, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed: Feb. 18, 2008
the problem that everyone has with the cheesecake being runny is mostly attributed to the tofu. you need to press the tofu and remove a lot of its excess moisture prior to using it in the recipe. just draining the water from the tofu package isnt enough. after removing the tofu from the package and rinsing it off, wrap the tofu in some thick paper towels. then press down on the tofu, not so hard that it squishes, just enough to moisten the paper towels and remove some excess moisture. you may have to do this a few times over before youve removed a sufficient amount of water from the tofu.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
Reviewed: Nov. 16, 2007
Good cheesecake, except next time I will use less vanilla extract. In place of the maple syrup I used strawberry syrup. Not bad. I used silken firm tofu and the texture turned out great.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.5 star rating.
Reviewed: Nov. 8, 2007
be SURE to use silken tofu
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Photo by Briar Rose

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed: Oct. 22, 2007
Well, I really just used this as a guideline because I WASN'T looking for a cheesecake type dessert, I just wanted to make a tofu-based dessert - and I try not to rate recipes that I totally change but in this case I felt the recipe deserved some credit for making a pretty good dessert, even WITH my drastic changes! I omitted soy milk and added 2 cups cooked pumpkin and some spices. Ended up with a somewhat custardy-pumpkin pie dish that was excellent! I think the term cheesecake is a misnomer here - maybe with added flour it would have that texture, and some lemon might give it the tartness... or maybe instead of the soy milk you used soy yogurt??? That might make it more cheesecake-like. Still, a good vegan dessert (if you use the right sugar) but more like a custard. It has been added to my recipe box though!
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Photo by Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA
Living In: Holden, Massachusetts, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.5 star rating.
Reviewed: Sep. 6, 2007
This tasted just like sweet tofu--which is basically all it is. If you don't like tofu, don't even try this recipe. If you do, it's pretty tasty. If it wasn't for the crust, though, it'd have gotten 2 stars. Might have gotten 4 stars if I wasn't thrown off by somehow expecting this very simple recipe to be reminiscent of cheesecake... it wasn't.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Pasadena, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 3.5 star rating.
Reviewed: Apr. 13, 2007
This recipe did not work for me.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
Reviewed: Mar. 14, 2007
WOW...I ended up baking it for 50 minutes. It was great!
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The reviewer gave this recipe 3 stars. This recipe averages a 3.5 star rating.
Reviewed: Mar. 2, 2007
I'm not too sure about this recipe. It didn't taste like cheesecake to me at all. I mostly tasted maple syrup and the texture wasn't like a cheesecake. It was light and whippy, not creamy like cheesecake. Maybe it's because I used firm tofu? I was hoping this would turn out like I expected. I ate one piece and the rest of it sat in the fridge for a week. What a waste of ingredients.
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Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA
Living In: Dover, Delaware, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.5 star rating.
Reviewed: Sep. 24, 2006
No. Just didn't like it.
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coL
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Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.5 star rating.
Reviewed: Jun. 4, 2006
I think I may have put a little too much sugar in - mine turned out very sweet. It was also almost bread-pudding like in texture. Tasty, but not quite what I expected!
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Cooking Level: Expert

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