RCI-BR.004.0049.001
Batik Cheesecake
Always check the ingredients to make sure the product is vegan.
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- Graham Cracker Crust1 unit
- 1 Cup
- 3 Tbsp
- 3 Tbsp
- 1 unit
- Tubs Tofutti cream cheese3 unit
- 3/4 Cup
- Equivalent of 3 eggs Using egg Replacer1 unit
- 1 Tsp
Method
1
Preheat oven to 325°F. Combine graham cracker crumbs, demerara sugar, and vegan margarine in a bowl until the mixture resembles wet sand.
1 minutes
2
Press the crust mixture firmly and evenly into the bottom of a 4-serving cheesecake pan or small baking dish.
2 minutes
3
Beat the Tofutti cream cheese and white sugar together in a large bowl until smooth and creamy, about 2-3 minutes.
3 minutes
4
Prepare the egg replacer according to package directions to equal 3 eggs, then add to the cream cheese mixture along with vanilla.
2 minutes
5
Beat the filling until well combined and free of lumps, about 1-2 minutes.
2 minutes
6
Pour the filling evenly over the prepared crust.
1 minutes
7
Bake at 325°F for 30-35 minutes, until the cheesecake is set but still slightly jiggly in the center.
35 minutes
8
Remove from the oven and allow to cool completely to room temperature, then refrigerate for at least 2 hours before serving.