Triple Ginger Cheesecake

Name: Triple Ginger Cheesecake
Yield: Makes 12–14 servings
Ingredients: 1½ Cups Vegan “Sour Cream,” or Puréed Silken Tofu; ½ Teaspoon Ground Cinnamon; 3 Tablespoons Non-Dairy Margarine or Coconut Oil, Melted; 1 Teaspoon Vanilla Extract; 1 Cup Granulated Sugar; 3 Inches Fresh Ginger, Finely Grated; 2 Teaspoons Vanilla Extract; ½ Teaspoon Salt; ⅓ Cup Granulated Sugar; 1¾ Cups Vanilla Wafer Crumbs; 1 Teaspoon Ground Ginger; 1 Tablespoon Molasses; 1 12-Ounce Package Extra Firm Silken Tofu; 1 Tablespoon Plain Non-Dairy Milk; 2 8-Ounce Containers Vegan “Cream Cheese”

Preparation info

Makes
12–14
servings

Difficulty
Easy

Appears in

Vegan Desserts

By Hannah Kaminsky

Published 2015

About

Ginger lovers, rejoice! There has never been a better time to celebrate this spicy root, and no better dish in which to feature it. Providing a kick in three luscious layers, a mere sliver of this piquant cheesecake will get your mouth buzzing.

Ingredients

Spiced Crust

1¾ Cups Vanilla Wafer Crumbs
½ Teaspoon Ground Cinnamon

Dessert
Cake
Winter
Vegan

Method

Preheat your oven to 350°F and lightly grease a 9-inch springform pan.

Toss together the vanilla wafer crumbs, cinnamon, and salt to combine. Mix the melted margarine, molasses, and so