CHEESECAKE FLAN RECIPE RECIPES

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VEGAN CHEESECAKE RECIPE | ALLRECIPES



Vegan Cheesecake Recipe | Allrecipes image

This sweetened tofu recipe is baked in a graham cracker pie crust and served chilled. Try drizzling with a sweet berry sauce for extra color and flavor.

Provided by Susan

Categories     Tofu Recipes

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 6

1 (12 ounce) package soft tofu
½ cup soy milk
½ cup white sugar
1 tablespoon vanilla extract
¼ cup maple syrup
1 (9 inch) prepared graham cracker crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a blender, combine the tofu, soy milk, sugar, vanilla extract and maple syrup. Blend until smooth and pour into pie crust.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove from oven and allow to cool; refrigerate until chilled.

Nutrition Facts : Calories 323 calories, CarbohydrateContent 50.8 g, FatContent 11.2 g, FiberContent 0.8 g, ProteinContent 5.8 g, SaturatedFatContent 2.2 g, SodiumContent 216 mg, SugarContent 39.4 g

CLASSIC CHEESECAKE RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Classic Cheesecake Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Categories     dessert

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 8 to 10 servings

Number Of Ingredients 10

1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1 tablespoon sugar
16 ounces cream cheese, at room temperature
2/3 cup sugar
1 cup sour cream
5 large eggs, room temperature
1 tablespoon vanilla extract
1/2 cup heavy cream
Serving suggestion: Fresh or Marinated Berries, or Raspberry Sauce

Steps:

  • Position a rack in the middle of the oven and preheat to 350 degrees F. 
  • To make the crust: In a small bowl, mix the cracker crumbs with the melted butter and the sugar together until evenly moistened. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake the crust until golden brown, about 10 to 12 minutes. Cool the pan on a rack. 
  • Lower the oven temperature to 325 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, or with a hand-held mixer, cream the cream cheese on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. (Stop mixing and scrape down the sides of the bowl and beaters as needed.) Beat in the sour cream. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and cream. Pour the batter into the prepared pan. 
  • Bake until the top of the cheesecake is lightly browned, but the center still jiggles slightly, about 45 minutes. Cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate overnight before serving. 
  • To remove the cake from the pan, run a knife or offset spatula around the edges to release the edges from the pan. Open the springform pan and remove the ring. 
  • Cut the cheesecake into wedges and serve with berries or a raspberry sauce if desired.

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