i bought the one in the yellow container (the one with non-hydrogenated oils), since it was all they had at the store. if it doesn't work out, i'll let you know.
So the cherry/strawberry pie filling gets mixed in with all the cream cheese filling and what not? Or is that layered on at the end? If the first case is the case, does the cheeeeze cake have an overly cherry/strawberry taste to it, or is it more...subtle...like true love?
Opps, sorry. The cherry/strawberry filling gets added on top at the end. I will update the post.
Overly cherry/strawberry taste...hmm, not really. If you just push aside the topping (my roommate did, she's not a big "sweets fan" and it was too rich for her...so she pushed aside the cherries and felt the true love.)
I'm excited about this recipe! I went out and bought all the ingredients today but don't have time to make it yet.
I'm doing an internship and last year I did one too - and for all of my friends' birthdays and stuff last year I always made awesome chocolate rasberry cheesecake. Now that I'm trying to make everything that comes out of my kitchen vegan, I'm excited that something vegan might taste like the real thing. =) I'll let you know if I have any suggestions when I'm done. I don't have a blender, just a mixer and a food processor. The old recipe that used real cream cheese just heated it to soften it and then used a mixer so I'll try that approach.
This didn't turn out for me :(. The filling _rose_ toward the end of the cooking time, and then spilled out all over the place. It also developed a strange crust/skin in spots on the top, and the end texture was like, um, rubbery pudding. Any ideas what I did wrong? :)
I still tasted it, and I think I'll probably try less lemon juice next time. I also used all tofutti ingredients. But I think I used the kind of cream cheese that has no hydrogenated oils.
Hmm...I wish I could give you some advice as to what went wrong - but I just made the same pie (again) tonight and it turned out great. My only suggestions would be these:
-Buy the different Tofutti Cream Cheese, the one in the white container.
-Let the pie sit for three hours before tasting it or judging its texture. It was very "loose" for me after baking. Actually, and oddly, the longer it chills the better the texture. One of the girls I made this pie for (a non vegan, but her and her fiance loved it as much as cheesecake and it's better for you) told me that she kept a piece of it in the fridge for 1 1/2 and it was even better, with better texture.
I AM SO SORRY!! I just went to check the recipe again to make sure I written the correct times (was puzzled about why yours bubbled over) and I found out it was MY MISTAKE! I am so so sorry for you having to waste your money.
I hope you'll make it again and I hope it turns out well. Again, so so sorry! I usually wiggle the oven rack when making this pie to check if it's set. The middle is always a little wobbly for some reason, but after all the chilling...it firms up just like the rest.
Haha, s'ok. If I were a more experienced cheesecaker I would have been able to tell. I'm sure I'll try it again. I don't think it would have been set at the shorter time period, though... I'll definitely try the other cream cheese next time too.
I always thought "set" meant not liquidy/jiggly... 10-15 minutes after you said, I took it out because it looked like the top was going to burst, despite the rest being jiggly.
Soo... dunno if it was that I used the other kind of cream cheese or what :-/ I don't really want to eat cheescake goo. Maybe I can think of it like pudding.
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Overly cherry/strawberry taste...hmm, not really. If you just push aside the topping (my roommate did, she's not a big "sweets fan" and it was too rich for her...so she pushed aside the cherries and felt the true love.)
:)
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I'm doing an internship and last year I did one too - and for all of my friends' birthdays and stuff last year I always made awesome chocolate rasberry cheesecake. Now that I'm trying to make everything that comes out of my kitchen vegan, I'm excited that something vegan might taste like the real thing. =) I'll let you know if I have any suggestions when I'm done. I don't have a blender, just a mixer and a food processor. The old recipe that used real cream cheese just heated it to soften it and then used a mixer so I'll try that approach.
Thanks!
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I still tasted it, and I think I'll probably try less lemon juice next time. I also used all tofutti ingredients. But I think I used the kind of cream cheese that has no hydrogenated oils.
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-Buy the different Tofutti Cream Cheese, the one in the white container.
-Let the pie sit for three hours before tasting it or judging its texture. It was very "loose" for me after baking. Actually, and oddly, the longer it chills the better the texture. One of the girls I made this pie for (a non vegan, but her and her fiance loved it as much as cheesecake and it's better for you) told me that she kept a piece of it in the fridge for 1 1/2 and it was even better, with better texture.
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I hope you'll make it again and I hope it turns out well. Again, so so sorry! I usually wiggle the oven rack when making this pie to check if it's set. The middle is always a little wobbly for some reason, but after all the chilling...it firms up just like the rest.
Reply
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Soo... dunno if it was that I used the other kind of cream cheese or what :-/ I don't really want to eat cheescake goo. Maybe I can think of it like pudding.
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