Cheesecake is one of the things I missed a great deal when going vegan. This tofu-based alternative recipe is light, fluffy, creamy, easy to make, and not nearly as caloric.
Preheat oven to 375.
For the crust:
Crumble 1.5 cups Graham crackers (about 2 sleeves)
Pour directly into a 9" pie or cake dish
Add 3 tbsp veg oil and 3 tbsp water
Mix until a thick paste forms, roll into a ball in the center of the pan. Use your fingers to spread and press until pan is covered (covering the sides not essential.)
For the filling:
2 14 oz packages of medium firm tofu, drained
3 tbsp lemon juice
1 tbsp vanilla extract
1/2 tsp salt
1/2 c veg oil
1/2 c agave syrup
1/4 c sugar
Put the above ingredients in the food processor and blend til smooth. Pour into baking pan.
Bake for 45-50 minutes. It will appear slightly risen on the edges but not in the center. It will look fairly firm but is still going to be soft, so be careful.
Allow it to cool a few minutes and then optionally top with fresh fruit (strawberries with the bottoms dipped in agave are a good choice.) Chill in the fridge overnight. Serves about 6.