Hi All! A friend made me this amazing vegetarian "cheesecake" recipe. If it weren't for the eggs it would be vegan. Now, I have yet to try vegan baking, so I am asking for help in converting this recipe.
Almost - Vegan Sour Cream Cheesecake
Crust ~1 plastic sleeve of graham crackers, crumbled a small handful of ginger snaps, crumbled a little sugar 6-8 tbls melted Earth's Balance
Filling 20 ounces + 1 tbls Tofutti Better Than Cream Cheese vegan cream cheese divided 1 1/4 cups (12ounces) Tofutti Sour Supreme sour cream 1 cup sugar 1 tbls vanilla extract 2 eggs 3 yolks just shy of 1/3 cup rice milk with enough Silk Egg Nog to make up the remainder (after the holidays, use all rice milk)
Preheat oven to 300 degrees.
In a small bowl, mix graham cracker crumbs, ginger snap crumbs, melted butter, and sugar. Press about 2/3 into the bottom of the pan and a little up the sides. Reserve any additional crumbs for the sides if you have a pan with removable sides (spring-form, removable base, etc.) In a mixer with a paddle attachments beat 20 ounces cream cheese for 10 seconds. Add sour cream and sugar and mix on low then turn up to medium. Scrape the bowl. Add vanilla, eggs, yolks, and the rice milk and remaining cream cheese. Once completely combined, pour into crust.
Lower oven temperature to 250 degrees. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and retime for 1 more hour. Remove cheesecake from the water bath and place int he refrigerator for 6 hours to cool completely before serving.
I really liked them as mini cheesecakes in a muffin pan. If you want to do it that way, remember to use the foil liners as the paper ones do NOT work.
As for the water bath, you can also just bake the cheesecake in the oven with a pan of water in there, it works almost as well.