Sunday, 9 February 2014

Vegan Oreo Cheesecake

It was Ryan's birthday last week and we wanted to try out making something new. After I was done my exam, I ran to the grocery store, picked up some tofutti, some Oreos and all the other necessities to make one tasty Oreo cheesecake. I love using tofu in cheesecakes, mostly because it makes me feel like I am way healthier than I am. The cake is much lighter than one would expect and because it has all that heart-healthy protein, I don't feel bad about eating cheese cake for breakfast 2 days in a row.  
My oven is not the greatest. It's old and has a stupid knob to choose between using the top or bottom element.
A normal person would remember to put the oven on bake....but I forgot. So the top is bit darker than expected,
but still ridiculously delicious! 
I've used classic Oreos, but you could use any chocolate sandwich cookie. I've made this recipe so that it uses an entire bag of cookies, about 26, but if you only have 24 cookies its not the end of the world, just take away one or two from the crust or filling.
I've also used coconut oil in this recipe. It is not an ingredient that I use that often, mostly because it is easier and cheaper to use margarine, but coconut oil works great here. Because coconut oil solidifies around room temperature, you get a solid crust. Coconut oil, although it is a saturated fat, is one of the healthiest sat-fats because it is composed of short chain saturated fatty acids, which our body doesn't digest the same way as lard or butter. But, if you don't have coconut oil*, you can substitute the coconut oil with margarine and add 2 Tbsp of flour to help bind the crust. 


18 Oreos, crushed into crumbs or crumbled 
3 tbsp melted coconut oil (*See note above if you don't have coconut oil)

Last time I made cheesecake I broke my spingform pan, so
this time I ended up using a cake pan. To avoid scratching up
my pan, I lines it with parchment. The little pieces of paper
sticking out were just there to help us hold down the
parchment paper when we were spreading out the crust.
Looks pretty good though, doesn't it?
1 package firm (or extra firm) tofu, rinsed and squeezed out
2 tubs tofutti cream cheese 
2 tbsp soy milk (or other varieties)
1 tbsp lemon juice
2 tsp vanilla extract
pinch of salt
Scant 1/2 cup white sugar
4 tbsp flour

4 Oreos, chopped or crushed into medium pieces

4 Oreos, chopped or crushed into medium pieces


In a  food processor, pulse Oreos, or alternatively, seal Oreos in a freezer bag and crush finely with a rolling pin.
In a medium bowl, stir together melted coconut oil and Oreo crumbs with a fork until well mixed.
Poor mixture into a 9" spring form pan (or pie plate) and press down firmly with a fork or spatula, distributing the mixture evenly to about 1/4 inch thick. 

Preheat oven to 325°F.

In a medium mixing bowl, crumble tofu, and add all other ingredients for the filling, other than the Oreos.
Mix together roughly, then use an immersion blender or transfer the mixture to the food processor or blender, and blend until smooth.
Spread the filling evenly onto the crust.

Sprinkle the chopped or crushed Oreos evenly on the top of the filling. Lightly push the Oreo peices into the filling, just slightly so they don't fall off while serving.
Bake at 325°F for 70 minutes.
After 70 minutes, turn the oven off, leaving the cheesecake in the oven for an additional hour.
Remove from the oven and let cool to room temperature on a wire rack before cooling in the fridge.
Let chill for at least an hour before serving.