Vegan Cheesecake
Directions
- 1First make the crust. Mix flour, sugar, baking powder, vegan margarine and water.
- 2First make the crust. Mix flour, sugar, baking powder, vegan margarine and water.
- 3First make the crust. Mix flour, sugar, baking powder, vegan margarine and water.
- 4Knead the mixture and let it rest for 30 minutes in the fridge.
- 5Knead the mixture and let it rest for 30 minutes in the fridge.
- 6Knead the mixture and let it rest for 30 minutes in the fridge.
- 7Blend silken tofu, lemon juice, lemon zest, oil, corn starch and sugar until smooth.
- 8Blend silken tofu, lemon juice, lemon zest, oil, corn starch and sugar until smooth.
- 9Blend silken tofu, lemon juice, lemon zest, oil, corn starch and sugar until smooth.
- 10Grease a cake pan. Spread the crust in the pan.
- 11Grease a cake pan. Spread the crust in the pan.
- 12Grease a cake pan. Spread the crust in the pan.
- 13Pour in the filling.
- 14Pour in the filling.
- 15Pour in the filling.
- 16Bake at 180C/360F for 45-50min.
- 17Bake at 180C/360F for 45-50min.
- 18Bake at 180C/360F for 45-50min.
- 19Let cool down.
- 20Let cool down.
- 21Let cool down.
Ingredients
- 2 cups flour
- 2 cups flour
- 2 cups flour
- 38 g sugar
- 38 g sugar
- 38 g sugar
- 1 tsp baking powder
- 1 tsp baking powder
- 1 tsp baking powder
- 140 g softened vegan margarine
- 140 g softened vegan margarine
- 140 g softened vegan margarine
- 1 tbsp water
- 1 tbsp water
- 1 tbsp water
- 800 g silken tofu
- 800 g silken tofu
- 800 g silken tofu
- 1 lemon juice
- 1 lemon juice
- 1 lemon juice
- 1 lemon zest
- 1 lemon zest
- 1 lemon zest
- 60 ml canola oil
- 60 ml canola oil
- 60 ml canola oil
- 65 g corn starch
- 65 g corn starch
- 65 g corn starch
- 150 g sugar
- 150 g sugar
- 150 g sugar
Equipment
bowlblendercake pan