Another One Bites The Crust

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PAMA-Infused Vegan Cheesecake

November 11, 2009 · 22 Comments

Back again!  When I left you last, I was just about to head over to Whole Foods to pick up ingredients for the vegan cheesecake I made this morning.  It was the opening day of Whole Foods in Milford, CT!  I live right next door to a local, vegetarian grocery store so I felt bad driving all the way out there.  I was actually very pleasantly surprised by Whole Foods!  It was worth the extra 10 minutes worth of driving.  This location carries a lot of products that I had never seen before!  How exciting.  Needless to say, I left the store with WAY more than I had planned.  One of those things happens to be a favorite of mine, Sweet & Sara marshmallows!  I snatched up the Cinnamon Pecan variety.  Along with those, I also snagged a bag of Dandie’s marshmallows.  I even spotted some vegan doughnuts.  You guys know how much I love doughnuts!  I had to pass on them though, as my cart was getting heavy and I had a limited amount of money.  Next time!  Hey, I’ve got to support the vegan businesses!

I picked up a lot of other goodies as well, but I was the most excited about this!  I ripped into them as soon as I got to the car.  The verdit?  AMAZING!  I can and will eat these every day until they are gone.  Which may be tomorrow.

Okay, so, next I headed over to the liquor store to get PAMA liqueur for the cheesecake.  I get up to the register, and the woman asks for my ID.  Understandable, I look very young.  I give it to her, and she says that the woman in the photo is not me.  What?  It’s not me?  I can assure you it is!  It was pretty funny.  I’m actually pretty glad I look different from my ID;  It was taken when I was 16!  I may have went through a semi-goth phase where I had black hair and only wore black band t-shirts.  We won’t talk about that.

I had to take a little taste.. at 9 in the morning.

PAMA Infused Vegan Cheesecake

14 graham crackers

1/2 cup vegan margarine

1 tablespoon agave nectar

1 tablespoon flour

1/3 cup sugar

4 teaspoons commercial egg replacement (I used Ener-G) powder mixed with 4 tablespoons PAMA liqueur

16 oz. non-dairy cream cheese (I used Follow Your Heart Brand)

1.5 teaspoons vanilla

Juice of one lemon

Pomegranate seeds for garnish

For the crust, crush the graham crackers and place into a bowl.  Cut in the margarine until combined.  Next, mix in the agave nectar and flour.  Pour the mixture into a cheesecake pan and press down firmly to create the crust.  Set aside.

In a stand mixer, combine the vegan cream cheese, egg replacer & PAMA mixture, vanilla, and lemon.  Stir until the mixture is smooth.  Pour into your crust and bake at 350 degrees for 40-50 minutes, or until the top is slightly browned.  The cheesecake will be a bit jiggly still, but do not worry, it will firm up in the refridgerator or freezer.  Let the cheesecake cool and chill in the fridge or freezer until it’s firm, usually 3-5 hours.

To create a sauce to pour over the cheesecake, heat a mixture of equal parts PAMA liqueur and sugar.  Let simmer for a few minutes then take it off the heat and allow it to cool.  If you leave it on too long, it will harden and you will not be able to pour it onto the cheesecake.  When the sauce is cooled, pour over cheesecake and garnish with pomegranate seeds.

Dig in and enjoy!

Yeah, it’s good!  The cheesecake tastes so authentic, just like a dairy cheesecake!  It’s so creamy and light.  The extra kick from the PAMA takes it to the next level.  I encourage you to make this if you get the chance!

I’ve got to be off- I’ve got a 10 course tasting menu at Miya’s Sushi to feast on :)

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