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Vegan Cheesecake

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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