Sunday, January 3, 2010

Not-So-Plain Vanilla Cheezcake

Not-So-Plain Vanilla Cheezcake

Robin Robertson is, in my humble opinion, the grand chancellor of vegan cheesecakes. Every cheesecake recipe of hers I've made is simple, perfect in texture, never cracks, is nearly idiot-proof, and always tastes AMAZING. Not-So-Plain Vanilla Cheezcake {page 452} is no exception.

This cheesecake literally takes about 15 minutes to throw together {not counting baking/cooling time}, and definitely results in one of the most delicious desserts in the universe. The texture is creamy and luscious, the taste is light, and it pairs well with any topping you can think of. The cheesecake pictured above was made for my friend's birthday dinner, and her request was classic cherry pie filling.

I also made the cheesecake again for a New Years Day family gathering. I wanted to create a blackberry cheesecake, so I simply blended a cup or so of blackberries in with the batter, and added an extra tbsp of cornstarch to compensate for the added liquid. It came out perfectly. I can envision doing the same with any number of other berries or flavorings.

This is now not just my staple cheesecake recipe, but one of my staple dessert recipes, period. Quick, easy, and delicious enough to fool even the staunchest of omnivores -- what's not to love?

-- Your Friendly Neighborhood Batgirl


  1. Agh, that photo will ensure that I'll be gnawing on my pillow in my sleep.

  2. I hope the mailman brings my copy of this wonderful cookbook today!


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