Creamy Cheesecake

By Vegiegail

Ingredients

• For the Filling:
• For the Crust: (This will be enough for several cakes) Or use Arrowhead Mills Graham Cracker Pie Crust
• 1 lb unbleached flour
• 1½ lbs wheat flour
• ¾ cup sugar
• 1 ½ Tbs baking soda
• 2 ½ Tbs baking powder
• 1 ¼ cup canola oil
• 3 Tbs molasses
• 2 ½ Tbs vanilla extract
• 2 8-oz packages of vegan non-hydrogenated cream cheese alternative
• 2 cups vegan sour cream alternative
• 1 cup evaporated cane crystals
• 1 ½ tsp vanilla extract
• ½ cup flour
• 1 ½ Tbs Egg Replacer dissolved in ½ cup water

Details

Servings 8

Preparation

Step 1

For the Crust:

Mix the first five ingredients well. Mix the last three ingredients separately. Combine the two mixtures and blend well. Spread on a cookie sheet. Bake at 375° F (190° C) until golden brown. (Be careful not to burn!) Cool and break up any lumps. You can use a food processor to get the best result. Store in an airtight jar in the fridge for multiple uses.

For the Cake:


Combine cream cheese, sour cream, and sugar in mixing bowl. Beat at medium speed until creamy. Add vanilla extract, flour, and egg replacer (dissolved in water) and beat well after each addition.

Pour into prepared 8” cake pan. Add water to the 10” pan so that just half of the 8” pan will be submerged in water. Place the 8” cake pan into the 10” pan.

Place in oven and bake until the cake rises slightly, starts pulling from the sides, and sets in the middle. This should take from 1 hour to 1 ½ hours.

Cool in pan on wire rack. Place the cooled pan in the refrigerator overnight. Do not unmold the cake before it rests in the refrigerator for at least 10 hours! The longer, the better. Once the cake is rested, cover the pan with a plate or cake round, and turn the pan upside down so the cake slides out. If it does not slide out right away, tap the pan a few times. Peel off the lining. Place a serving plate over the cake and invert to turn the cake back right-side up. It’s now ready to serve, or the cake can be frozen for up to 1 month.