http://www.veganbaking.net/ 768-1464 http://www.veganbaking.net/custards-and-puddings/cheesecakes/768-caramel-apple-cheesecake Easy, so delicious. Beginner baker - let alone vegan baking...Beginner-proof recipe!!! Didn't have a few of the ingredients, didn't make the caramel sauce and used a flavored soygurt and almond yogurt instead. Halved the sugar and everything was still really good. Used a soaked cashew nuts crust (mixed with a few wheat crackers) because I didn't have any ginger grahams. No lemon juice, so used apple cider vinegar as a substitute. Coconut oil is a must, the fragrance and richness are truly irreplaceable!!! Loved it a lot better than the usual soy cheese/tofu versions. ]]> Fri, 01 Mar 2013 04:46:07 -0500 768-900 http://www.veganbaking.net/custards-and-puddings/cheesecakes/768-caramel-apple-cheesecake Hi Mattie, Ive got a bottle of soy yogurt but its cultures are l.acidophilus and bifidus (bummer). Do you think this will work? Is the other culture mostly required for taste and so will my cheesecake still set? By the way, if you do write a book I'd buy it so fast :P Please do! ]]> Mon, 07 May 2012 03:08:08 -0400 768-805 http://www.veganbaking.net/custards-and-puddings/cheesecakes/768-caramel-apple-cheesecake I think you have a typo. for the cheesecake ingredients you mention "2 1/2 cups (12 ounces) plain, unsweetened soy yogurt". well 2 1/2 cups is actually 20 ounces. should I use 12 or 20 ounces soy yogurt? thanks ]]> Sat, 11 Feb 2012 01:10:52 -0500 768-744 http://www.veganbaking.net/custards-and-puddings/cheesecakes/768-caramel-apple-cheesecake Is there a certain brand you use or can recommend for the soy yogurt? Or is it a homemade version? ]]> Wed, 14 Dec 2011 02:04:16 -0500