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1. Preheat the oven to 350°F. Place a pan of hot water in the bottom of the oven.

2. Spray the bottom and sides of a springform pan with vegetable spray. Pat Graham Cracker Crust mixture on the bottom and halfway up the sides of the pan. Prebake or blind-bake crust for 5 minutes. Remove from the oven, and let cool while making cheesecake filling.

3. In a large bowl, and using an electric mixer fitted with a paddle attachment on high speed, beat soy cream cheese and soft tofu for 2 or 3 minutes or until creamy. Add 1½ cups unbleached cane sugar and cornstarch, and beat again for 1 or 2 minutes, scraping the bowl as needed with a rubber spatula. Add egg substitute, vanilla extract, and lemon zest, and beat for 1 or 2 more minutes or until light and fluffy. Scrape down the bowl once more, and pour into the prepared crust.

4. Bake for 60 to 70 minutes or until sides are set and cheesecake is a little puffy. The very center will be slightly wiggly.

5. Cool slowly on a wire rack away from drafts and at an even temperature for 2 or 3 hours. Continue cooling in the refrigerator for at least 4 hours or overnight. Remove the sides of the springform pan, and transfer cheesecake to a serving platter. At this point, you can store cheesecake wrapped in plastic and refrigerated for up to 3 days. Double-wrapped, this cheesecake can be frozen for up to 2 months, although the texture will be slightly different after thawing.

6. Before serving, make strawberry topping. In a food processor fitted with a cutting blade, add ½ of strawberries and remaining 1 cup unbleached cane sugar, and purée. Remove to a medium bowl, and add remaining 1 cup whole strawberries. Stir and let sit for 30 minutes. Spoon strawberry topping over cheesecake slices before serving.

Variation: For Fruit Cheesecake, top plain cheesecake with a variety of fresh fruit or canned fruit pie fillings like blueberries or cherries.

BAKER’S BONUS

Leftover cheesecake? Vegan cheesecakes freeze great for 2 or 3 months, provided they’re double-wrapped with plastic wrap and kept away from strong-smelling items.

Chocolate Cheesecake

This ultra-creamy vegan Chocolate Cheesecake in a Chocolate Cookie Crust is made with vegan chocolate chips, vegan cream cheese, and tofu. Decorate with Chocolate Ganache, and it will quickly become your favorite dessert.

Yield:

1 (9-inch) cheesecake

Prep time:

7 to 12 hours

Bake time:

45 to 55 minutes

Serving size:

1 slice

1 (8-oz.) pkg. soy cream cheese

1 cup soft silken tofu

¾ cup unbleached cane sugar

¼ cup cornstarch

1½ tsp. pure vanilla extract

1 cup vegan semisweet chocolate

chips, melted

¼ cup soy milk

1 (9-in.) Chocolate Cookie Crust

(recipe in Chapter 13) in a pie

pan, prebaked for 5 minutes and

cooled

½ cup Chocolate Ganache (recipe

in Chapter 22; optional)

1. Preheat the oven to 350°F. Place a pan of hot water in the bottom of the oven.

2. In a large bowl, and using an electric mixer fitted with a paddle attachment on high speed, beat soy cream cheese and soft silken tofu until creamy. Add unbleached cane sugar and cornstarch, and beat again, scraping the bowl as needed with a rubber spatula.

3. Reduce speed to medium, add vanilla extract, and slowly add melted vegan chocolate chips. Beat for 1 minute, add soy milk, and continue beating for 1 more minute or until light and fluffy. Scrape down the bowl once more. Pour into unbaked Chocolate Cookie Crust.

4. Bake for 40 to 50 minutes or until sides are set and cheesecake is a little puffy. The very center will be slightly wiggly.

5. Cool slowly on a wire rack away from drafts and at an even temperature for 2 or 3 hours. Continue cooling in the refrigerator for at least 4 hours or overnight. At this point, you can store cheesecake wrapped in plastic and refrigerated for up to 3 days. Double-wrapped, this cheesecake can be frozen for up to 2 months, although the texture will be slightly different after thawing.

6. Before serving, decorate with Chocolate Ganache (if using) before serving.

Variation: For Chocolate,