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