Vegan Cheezecake!

Okay friends, as promised, here’s that killer cheesecake recipe.

This is based off of Lorri Bauston’s “Animal Acres” Cheezecake recipe, which is based of a Native Foods Restaurant Cookbook recipe by Tanya Petrovna.

Ingredients

Crust:
2 cup granola of choice
4 Tbsp. non-dairy margarine (like Earth Balance)
2 Tbsp. organic sugar

Filling:
8 oz. Tofutti Sour Supreme
16 oz. Tofutti Better Than Cream Cheese
1 cup organic sugar
2 Tbsp. unbleached (whole wheat) flour
1 Tbsp. lemon juice
1 tsp. vanilla extract
1 tsp. sea salt

Procedure

Preheat oven to 325 degrees. Grind up the granola in a blender to the consistency of a coarse flour. Transfer granola to a mixing bowl and add sugar, then mix all ingredients well. Melt margarine and add to the granola mixture and mix thoroughly. Press mixture into a 9″ deep dish pie pan.

With an electric mixer (or similar), blend all the filling ingredients until smooth. Pour into crust and bake for 25 to 30 minutes until just golden brown. Let cool and chill for 3 hours before serving.

Top with fresh berries of choice.  (Blueberries are my personal fave…)

Warning: While this cheesecake IS vegan, it should not be construed as health food! Organic sugar and whole wheat flour are still refined, and there’s a fair amount of fat in this cake. Also, this cheesecake can be severely addictive, as you may find that your life suddenly revolves around rushing home to the refrigerator for “just one more slice” before bedtime. The Bobby Rock Blog assumes no responsibility for such addictions. Please enjoy responsibly, and on special occasions only!