I recently had a birthday—so I decided to make myself a cake. The ordinary birthday cake would never do. I wanted something spectacular; after all, one more year is something to celebrate. I was looking through some older videos on Entertaining with Beth and absolutely fell in love with this beautiful raspberry cheesecake.
The biggest problem was that although Beth posts a lot of great vegetarian recipes, I am vegan, and this cheesecake was not even close to vegan! It had eggs, sour cream, and obviously, cream cheese. I had made vegan cheesecake in the past with mixed results. So I knew I was taking a risk to make it for my birthday. This risk paid off big!
Everyone loved it! It came out perfect! Mine was not quite as pretty and picture perfect as hers but it was amazingly sweet and creamy; but not too sweet, the yummy raspberries making the perfect combination! Follow the link to watch Beth make her cheesecake. I will be making some of her other recipes soon.
For now this is my version of Beth’s Raspberry Cheesecake.
Vegan Raspberry Cheesecake
- 18 full size graham crackers
- pinch of salt
- 6 tablespoons Earth Balance Margarine
- 3-8 ounce containers Tofutti Soy Cream Cheese
- ¾ cup Tofutti sour cream
- 2/3 cup sugar
- ¼ teaspoon salt
- 3 Ener-G egg-replacer eggs
- 2 teaspoons vanilla
- ¼ cup all-purpose flour
- ½ cup raspberry low sugar jam
- 1 pint of raspberries
- Preheat oven to 325.
- Process graham crackers in a food processor until fine. Add salt and melted butter, and pulse briefly. Until the crumbs resemble a fine meal.
- Grease a 9″ spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.
- Bake at 325 for 10-12 minutes and then set aside and allow to cool.
- In the bowl of an electric mixer whip Tofutti cream cheese until fluffy.
- Add Tofutti sour cream, sugar, salt, Ener-G eggs, vanilla and continue to whip.
- Finally add the flour and beat well.
- Pour the filling out into a cooled crust, and bake at 325 degrees for at least 1 hour. At this point insert a toothpick and it should come up looking like cheesecake filling, if it’s still runny, bake for 15 more minutes.
- Cool for 20 minutes and then release the ring from the pan, and place in the fridge for at least 4 hours, or overnight is even better.
- When ready to serve heat the jam in the microwave for 30 seconds or until liquified, allow to cool slightly and then spoon over the top. Place raspberries on top of jam, upright, covering all the jam.