I remember the first time I had cheesecake. I was about 9 years old and my dad picked one up from the bakery.
I took my first bite and said, "I don't get what's so good about this?"
He sighed, said I was too young to appreciate it, and didn't offer me another slice until I was a teenager. lol
My kids have a different view on cheesecake. They happily ate every cake I worked on for the last two weeks to get this recipe right. It's great to have little helpers who will give their honest opinion about the food when I play in the kitchen.
This cheesecake is creamy, simple, and delicious. It doesn't taste exactly like traditional cheesecake but it's pretty close. I love my cheesecake with fresh fruit...especially blueberries.
If you try this recipe, let me know what you think.
What's your favorite cheesecake topping?
Prep Time: 10
Cook Time: 45
Ingredients (serves 5)
- 2 tubs of vegan cream cheese (16 oz)
- 1/3 cup sugar
- 1/2 cup soy milk
- 1 tsp vanilla extract
- Juice of ½ lemon
- 1 tbsp vegan margarine
- 9-inch pre-made graham cracker pie crust
Preheat oven at 350 degrees. Mix all ingredients together in a large bowl until well combined. Pour into pie crust and bake for 45 minutes. Allow to cool on the counter for a few minutes. Place cake in the refrigerator for 2 hrs to firm or in the freezer for about 1 hour.
Song playing while I baked....
Heavy D and the Boyz-Now That We Found Love