Reviewed: Feb. 6, 2012

I made this last night & the flavor/texture when cooled were very unappealing. I tried it again today & it was much better. Make the day before! If you have someone with milk allergies this might be a nice treat for them... with fruit topping or maybe some walnuts. However, anyone who can have milk will only say they like it to be nice! Also~ mine baked 45 mins. before it was set. Normally I skip crusts, but decided to try one.

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Reviewer:

cookie_cooker

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Dec. 25, 2011

The flavor & texture were much more like a custard than cheesecake. But it tasted great. It did require almost an hr. of baking time to get it to set. After cooling I refrigerated it overnight and served it with cherry pie topping. The tartness of the cherries balanced out the sweetness of the cheesecake nicely. Thanks for posting this! :)

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Reviewer:

Amy P.

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

Living In: Saint Louis, Missouri, USA

Reviewed: Dec. 25, 2011

good cake/pie in itself but not cheesecake or vegan...as someone else pointed out about the crust. Vegan cookie crusts can be found at Whole Foods or made from scratch. I added a splash of lemon juice and some nutritional yeast to get a cheesey flavor. The maple syrup adds a nice flavor too...if you use the real deal. Good toped with spiced apples/pears instead of berries with the heavy maple influence.

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Reviewer:

gr33n0rchid

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Cooking Level: Expert

Living In: Santa Clara, California, USA

Reviewed: Aug. 4, 2011

I usually don't rate when I alter a recipe, but I really liked this one. I followed other reviewers suggestions and used well drained firm tofu. Also, instead of the soy milk, I used vanilla almond milk and a little lest of the vanilla extract. I also baked it for 50 minutes. The texture of the pie was really wonderful, but I'm not a fan of the taste of tofu and I could still distinctly taste it. But because this recipe is so easy and I liked the texture, I'm going to try it agin with other alterations, maybe adding some banana or, like another reviewer said, lemon.

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Reviewer:

vsnod

Cooking Level: Beginning

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: May 29, 2011

Pretty good recipe. It did take on the flavor of the maple syrup, but not bad for a vegan cheesecake! But I decorated the entire surface of the cheesecake with blueberries and strawberries which may have helped with the flavor (see picture). One of the reviews said that graham crackers were not vegan so I used sugar cookies instead for the crust.. I also used FIRM tofu which helped with the custard-like texture like another review said, but better custard-y then runny! :) Since the tofu is going to be blended anyways go ahead and squish that tofu up to remove the excess water.

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Reviewer:

sarahkim

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

Reviewed: Apr. 20, 2011

My brother who is a dairy-eating, meat-eating regular guy calls this "delicious pie" He almost ate the whole thing. I, who am an always-vegetarian/ 80% vegan ( still can't always find vegan options with my lifestyle) ADORE this. You can make it with stevia instead of sugar and cut down on some of the calories. Tip: Be sure to drain the tofu properly (press it on some papertowels ( put a papertowels, a cookbook, and a heavy can on top, and papertowels on the bottom) to avoid your pie/ cake getting runny.

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Reviewer:

Lawbakergirl

Cooking Level: Expert

Home Town: Windham, New York, USA

Living In: Athens, New York, USA

Reviewed: Feb. 17, 2011

although others have different opinions... they do make vegan gramcrackers and you may want to use stevia and agav nectar as an alternative... but all in all good recipe

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Reviewer:

Carsmom

Cooking Level: Intermediate

Reviewed: Jan. 20, 2011

Wooow, this cake was so good even my tofu-hating husband loved it! I followed the suggestions and used only half the sugar, replaced the maple syrup for agave nectar (I didn't had maple syrup available) baked for 50 min and ended up chilling for 24 hours. The result really was amazing, the color, the consistency were very similar to cheesecake, I also added a simple strawberry sauce and that really complements the pie, I would not try to make it without the sauce. Will definitley make it again!

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Reviewer:

VeganGirl

Cooking Level: Beginning

Reviewed: Oct. 28, 2010

This is a sweet, custard-like, vanilla flavoured cake. I made smaller tarts and they turned out well. They don't taste like tofu so this is even great to serve to proclaimed tofu haters. I'm going to keep experimenting with baking time for optimum moistness/firmness.

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Reviewer:

Dani

Cooking Level: Intermediate

Living In: Bracebridge, Ontario, Canada

Reviewed: Oct. 7, 2010

I've never had tofu before, but I tried this recipe with an open mind because I LOVE cheesecake. The taste of sugar and syrup was just too strong for me. I'm not sure if the aftertaste I had was the tofu, or what, but it wasn't good. I followed the suggestion of pressing out some of the liquid in the tofu before using it, but the texture was still a little wattery and gritty. I can't say I liked it, but I love the IDEA of the recipe!

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