Thursday, July 25, 2013

Recipe of the Week: Vegan Cheesecake

So a few months ago, Brian was diagnosed with high cholesterol and we immediately began checking labels and planning menus a bit more carefully.

Cholesterol in in EVERYTHING (okay, practically everything) and in quite a bit of Brian's favorite, go-to, everyday recipes.

We've adapted. We are learning to love eggbeaters (okay, Brian more than I) and are leaning heavily on soy-based products to fill in the gaps.

Yes, he is still eating meat and cheese, but in smaller amounts.

So a few months ago, I started going to the Veggie Grill on a regular basis.  They make an awesome Vegan Carrot Cake and I started thinking about other low cholesterol desserts (remember, desserts made with dairy are typically high in cholesterol) because who lives without dessert?

Brian LOVES cheesecake so a few weeks ago I searched the internet for a vegan variety since vegan cream cheese has zero cholesterol.

This recipe is really good and it was hard to tell that it was not made with the real deal cream cheese.






1 Keebler (or other brand) Graham Ready Crust
1 lemon
2 8oz. containers of Tofutti Cream Cheese (at room temp)
1/2 cup sugar
1/2 tsp vanilla extract
pinch of salt
Toppings of choice (fresh fruit)


Preheat oven to 350F.

Prepare 1 tablespoon fresh juice and 1 tsp of lemon zest from the lemon (I actually added a bit more lemon juice which helped smooth out the cream cheese).

In a mixing bowl, add the cream cheese, sugar, vanilla, salt and lemon juice and zest.  Blend well (I set my cream cheese out at room temperature for 30 minutes to soften).

Pour into crust, bake for 30 minutes and then chill in the fridge for an hour.

Decorate with fruit or other toppings. 

Recipe Courtesy of Vegangela 
Images from Google Images