I know I continually say that I’m skeptical about tofu, especially something as weird as tofu cream cheese. However, I have to say this vegan cheesecake is actually better than a lot of cheesecakes I’ve had. In fact, it’s so good that when I finished my first piece I went back for a second. Like any cheesecake, it’s great with any kind of fruit on top, especially strawberries.

　　

Ingredients

serves 6

　　1 1/2 cups graham cracker crumbs

　　1/4 cup firmly packed brown sugar

　　1/4 cup melted margarine

　　24 ounces soy cream cheese

　　3/4 cup granulated sugar

　　3/4 cup egg substitute

　　2 teaspoons vanilla extract

　　

Step 1

Preheat the oven to 325°F.

　　

Step 2

Stir together the graham cracker crumbs, brown sugar, and margarine in an ungreased 9-inch pie pan and press down to cover the bottom and sides of the pan.

　　

Step 3

Place the cream cheese in a bowl and stir until smooth. Add the granulated sugar, egg substitute, and vanilla and stir until completely combined. Pour the mixture into the crust and bake for 30 minutes. Turn down the oven to 250°F and bake for 20 to 30 minutes, or until set in the center. Remove from the oven and cool completely before serving.

　　

bargain shopper

Step 4

You can save several dollars by buying a box of graham crackers and smashing them up yourself. Just put them in a plastic bag and smash them with a rolling pin or the bottom of a heavy pan. Or you can give them a whirl in a food processor if you have one. It takes about 15 graham crackers to yield 1 1/2 cups.

　　College Vegetarian Cooking