Out of this Galaxy Cheesecake
Crust:
1 box Mary’s Gone Crackers gf Double Chocolate Love Cookies
1 Tbsp. Earth Balance non-hydrogenated spread, melted
1 tsp. Wholesome Sweeteners Organic Blue Agave
Filling
3-1/2 pkgs. Galaxy Classic Cream Cheese
1-3/4 cup Wholesome Sweeteners Fair Trade Organic Granulated Sugar
2 Tbsp. liquid lecithin
1-1/2 tsp. vanilla
3/4 cup Jules Gluten Free All-Purpose Flour
1-1/2 Tbsp. egg replacer dissolved in ½ cup water
1 tsp. lemon extract
1/4 cup SoyaToo! Whipping Cream
Preheat oven to 300 degrees F.
- Process cookies in the bowl of a food processor. Pour in melted spread and agave and pulse briefly to combine.
- Spray bottom of 8 or 9” round cake pan (not springform) with vegetable oil. Place a piece of parchment paper, cut to size, on top.
- Add crumbs and press down using the bottom of a drinking glass. Bake 5 minutes. Let cool.
- Combine cream cheese and sugar in a large mixing bowl and beat until creamy.
- Add remaining ingredients, one at a time, beating well after each addition.
- Pour mixture onto baked and cooled cookie crust.
- Place a baking pan, larger than the cheesecake pan, in the oven. Place cheesecake pan in larger pan. Add hot water to large pan, about ½ way up the sides of the cheesecake pan to create a water bath for the cheesecake.
- Bake for 1 to 1-1/2 hours until the cheesecake is firm in the center.
- Remove cheesecake pan from water bath and place on cooling rack. When cooled, transfer cheesecake pan to the refrigerator. Refrigerate at least 10 hours.
- To unmold: Using a sharp knife, go around the edges of the cheesecake to loosen it. Cover the pan with a large plate and turn the cheesecake upside down. Peel off the parchment liner.
- Place a serving plate over the bottom of the cheesecake and flip it over so that the cake is sitting upright. Decorate with additional SoyaToo whipped cream, if desired.
Serves 8
©2011, Mimi Clark.
Veggie Gourmet
www.veggourmet.wordpress.com
