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Pumpkin Cheesecake (vegan/low fat)

*Pumpkin Cheesecake*

1 + 1/3 cups water
1 + 1/3 cups canned pumpkin, or pumpkin puree
1 cup maple syrup
4 T agar flakes
3 T arrowroot or cornstarch
2 T fresh squeezed lemon juice
2 t vanilla extract
2 t ground cinnamon
1 t salt
1 t ground ginger

1/4 t ground cloves

1 lb. tofu, drained and crumbled (firm, regular is recommended,
        but others work just as well in my experience)

1 prepared cheesecake crust

        Preheat your oven to 350.  Place all of the ingredients, except the
tofu, in a blender or food processor and mix until smooth and creamy.  Pour
half of the mixture into a bowl and set it aside.  Gradually add half of the
crumbled tofu to the mixture in the food processor, and blend once again
until completely smooth.  Pour the mixture carefully and evenly into a
prepared crust.  Do the same again with the remaining tofu and reserved
mixture.  Smooth out the top with a rubber spatula.  Bake for 1 hour, cool
at room temperature, and then chill at least four hours before serving.  The
top will crack while cooling, just like 'real' cheesecake.

Optional additions:
If you're making your own crust, you can reserve 1/4 cup of the crumbs to
sprinkle over the top of the cheesecake before it goes in the oven.

In place of flaked agar - 2 T powdered agar
In place of vanilla extract - 1/2 t vanilla + 1/2 t almond extract, or
                              1/2 t vanilla + 1/2 t rum extract

Recipe adapted from "The Uncheese Cookbook".