Mix together all the ingredients in a medium bowl.
Use your fingers or the back of a spoon to press the mixture evenly into the bottom of a pie plate or cheesecake pan.
For the waffle you can use any Belgium waffle batter recipe, feel free
xtending at 2 opposite sides for handles. For the cake, beat butter
FOR THE BISCUIT LAYER - Mix all
FOR VEGAN DUMPLINGS:
Mix a little
For cheesecake:.
Preheat oven to 325
he paper in place.
FOR THE CRUST: Use a food
nd add the sugar, beating for about 2 minutes. Beat in
For the crust:
Heat the
ven to 350 degrees.
For the crust:
Combine butter
ll the.
remaining ingredients for the cheesecake.
Pour into the
FOR THE CRUST:
Preheat oven
he sides, about 10 minutes for the crust and 25 minutes
For your crust:
You will
b>cheesecake pan. (or other pan of choice.) Bake at 350\u00b0F for
alance spread (or your choice vegan butter) and then put in
ined cupcake tin.
Bake for 20 minutes. When a toothpick
00b0F.
For the Tofu Ricotta (see also my recipe #279343):
sh of hot water. The recipe works both ways, but I
Put everything in a high-speed blender or food processor and process until smooth and creamy.
Transfer to a glass bowl, cover and allow to sit out at room temperature for 24-48 hours. (48 hours if using for a cheesecake.).
Cover and refrigerate. Will keep for two weeks in the fridge or 4 months in the freezer.