Vegan Cheesecake

This version is slightly sweeter and wetter than your typical NY style cheesecake. From Manifest Vegan blog.

• Ready In: 1 hr 25 mins
• Serves: 10
• Yields: 1 cheesecake

Ingredients

• Pastry Style Crust

• 1⁄3 cup margarine (Earth Balance)
• 1⁄3 cup sugar
• 1 1⁄4 cups all-purpose flour

• Vegan Cheesecake Filling

• 24  ounces cream cheese (vegan)
• 14  ounces tofu, very well drained (extra firm)
• 1 1⁄2 cups sugar
• 1  tablespoon vanilla extract
• 2  tablespoons lemon juice
• 6  tablespoons flour

Directions

1. Mix all crust ingredients together by hand until crumbly. Press evenly into spring-form or 9″ pie pan. Bake at 450 degrees for 5 minutes.
2. Preheat oven to 325 degrees. Blend all ingredients in food processor or blender until smooth. Pour into baked pie shell. The batter should be thick like custard.
3. Bake for 1 hour. Once timer has sounded, turn oven off and leave cheesecake in oven for another hour. Chill overnight, or at least 6 hours, and serve plain or top with favorite topping.