Prep time: crust - 10 minutes; filling - 10 minutes; topping - 5 minutes
Baking time: 1 hour, 10 minutes. Cooling time: 1 hour in the oven with the heat off and door closed
Chilling time: at least 8 hours
Crust:
1/2 cup pure maple syrup
1/4 cup canola oil
1 3/4 cups whole wheat flour
1/2 teaspoon vanilla extract
Filling:
4 (8-ounce) containers vegan cream cheese (such as Tofutti, which has no casein)
1 (12-ounce) package of firm silken tofu
1 cup granulated sweetener
1/3 cup unbleached all purpose flour
1 tea spoon vanilla extract
Topping:
6 ounces (1/2 [12 ounce] package) firm silken tofu
1 tbsp canola oil
1 1/2 tsp lemon juice
1/4 tsp salt
3/4 cup granulated sweetener
3/4 tsp vanilla extract
- Preheat the oven to 375F. Coat a 9-inch round springform pan with nonstick cooking spray.
- To make the crust: In a food processor or small bowl, combine all the crust ingredients and mix thoroughly Press into the bottom of the prepared springform pan. Prick with a fork and bake for 10 minutes. Remove from the oven, reduce the oven heat to 350F, and set the crust aside.
- To make the filling: Combine the cream cheese and tofu in a food processor and process until smooth, scraping down the sides as necessary. Add the granulated sweetener and blend until creamy. Add the flour and vanilla, blend, and pour into the prepared crust. Place on the top rack of the oven and bake for 50 minutes.
- To make the topping: Rinse and dry the food processor. While the cheesecake is baking, place the tofu in the processor and process until smooth, scraping down the sides as necessary. Add the other ingredients and process to blend.
- After 50 minutes, pull the cheesecake out of the oven and carefully spread with the topping. Return to the oven and bake for an additional 10 minutes. Turn off the heat and leave the cheesecake in the oven for an additional hour. Remove from the oven and allow to cool completely.
- Refrigerate for at least 8 hours or overnight before serving.
Sinfully Vegan by Lois Dieterly p.203
