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    Vegan Cheesecake

    Average Rating:

     4 Total Reviews

    Showing 1-4 of 4

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    • on September 22, 2008

      The crust was SOOOO yummy!!! I didn't have agar agar so I tried with gelatine. Since I had difficult time finding how many gelatin leaves I need I just used as many as recommended on the package for the liquid the recipe calls for. The top of filling was some what stretchy, maybe I didn't add enough gelatin? Also,I didn't have turmeric, I used saffron, the color was great. THe cake tasted great. It is more like a lemon tart, which is great, as I love lemon tarts.

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    • on May 09, 2005

      My 15 year old son made this for dessert. It came out sort of a cross between a lemon pie and a cheesecake. We didn't have any slivered almonds for the base so he used almond meal and we didn't have enough maple syrup so used golden syrup to make up the difference, but it worked well and was really yummy. We enjoyed it with some tofu cream.

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    • on April 24, 2008

      The recipe turned out yummy. It turned out more like a lemon tart than a cheesecake, but still yummy. The crust was delicious.

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    • on September 13, 2007

      Simple and delicious. I will make this one again!

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    Vegan Cheesecake. Recipe by smallstream

    Vegan Cheesecake

    By smallstream
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    Nutritional Facts for Vegan Cheesecake

    Serving Size: 1 (95 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 257.8
     
    Calories from Fat 99
    38%
    Total Fat 11.0 g
    17%
    Saturated Fat 5.9 g
    29%
    Cholesterol 0.0 mg
    0%
    Sodium 68.3 mg
    2%
    Total Carbohydrate 38.8 g
    12%
    Dietary Fiber 2.1 g
    8%
    Sugars 23.5 g
    94%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    agar-agar flakes

    Detailed Nutrition Values About Nutrition Info
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