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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This is an exceptional cheesecake recipe...it is SO good!! Quite delectable--the texture is...