Wednesday, January 13, 2010

Just Peachy Cheesecake

I have made this 4 times in the last month.

I will start off warning everyone that this is obviously *not* a "healthy" food. Although it is vegan (no cholesterol, no animal fat or products) it is still high in fat and sugar.

I was extremely shocked at how good this dessert was, and how easy it was to prepare. I made it for the holidays, per my brother's request. He said he had a craving for something with peaches in it, and I simply didn't have time to make an extravagant buche de noel this year.

All of the vegan and non-vegans alike absolutely devoured it and I keep getting requests to make it again! So, in honor or my daughter's third birthday, I made it for the fourth time in the last month!

Just Peach Vegan Cheesecake

2 vegan cream cheese containers

3/4 cup sugar

1 tsp vanilla

Vanilla Wafers (20 - 25 wafers)

1 to 2 cups frozen peaches

2 1/2 tablespoons egg replacer mixed with 1 tbsp water

Combine the cream cheese, sugar, and vanilla and mix well with fork.
Microwave the frozen peaches for 2 minutes, then puree in blender.
Add the pureed peaches to the mixture.
Mix egg replacer with water and add to mixture.

Using a 9 inch Springform pan (you can use a different pan, but the temp and time will change) coat the bottom of the pan with crumbled vanilla wafers so that you can't see the bottom of the pan. Slowly pour the cheese mixture on top of the wafers.

Bake on 350 degrees for about 20-30 minutes. This will vary depending on the type and size of your pan.

It is done when it starts to look slightly brown on top. Refrigerate.
You can make a "topping" mixture by just warming up peaches, adding a little sugar and water on the stove top.


1 comment:

Anonymous said...

Mm, this looks good! I'll have to try it.