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		<title><![CDATA[Vegan Cheesecake Recipes - Veganbaking.net]]></title>
		<description><![CDATA[A vegan baking community with recipes, articles, tips and a forum for people to compare notes and share knowledge.]]></description>
		<link>http://www.veganbaking.net/</link>
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				<guid isPermaLink="false">72-1397</guid>
				<title><![CDATA[Classic Cheesecake: imitation cream cheese ]]></title>
								<link>http://www.veganbaking.net/custards-and-puddings/cheesecakes/72-classic-cheesecake</link>
				<description><![CDATA[
									<img src="http://www.veganbaking.net/media/reviews/photos/thumbnail/120x120c/5a/c5/35/cheesecake.JPG" style="width:120px;height:auto;" />								I don't have easy access to any manufactured imitation cream cheese. Does anyone know of a  way to make an imitation cream cheese that would work with this recipe?				]]></description>
				<category><![CDATA[Vegan Cheesecake Recipes]]></category>
				<pubDate>Tue, 12 Feb 2013 01:09:49 -0500</pubDate>
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				<guid isPermaLink="false">72-874</guid>
				<title><![CDATA[Classic Cheesecake: ]]></title>
								<link>http://www.veganbaking.net/custards-and-puddings/cheesecakes/72-classic-cheesecake</link>
				<description><![CDATA[
									<img src="http://www.veganbaking.net/media/reviews/photos/thumbnail/120x120c/5a/c5/35/cheesecake.JPG" style="width:120px;height:auto;" />								Is there a yogurt flavor preference? I'm thinking vanilla or lemon would work, but don't want to affect the overall taste.				]]></description>
				<category><![CDATA[Vegan Cheesecake Recipes]]></category>
				<pubDate>Sun, 01 Apr 2012 02:05:54 -0400</pubDate>
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				<guid isPermaLink="false">72-766</guid>
				<title><![CDATA[Classic Cheesecake: Cheesecake]]></title>
								<link>http://www.veganbaking.net/custards-and-puddings/cheesecakes/72-classic-cheesecake</link>
				<description><![CDATA[
									<img src="http://www.veganbaking.net/media/reviews/photos/thumbnail/120x120c/5a/c5/35/cheesecake.JPG" style="width:120px;height:auto;" />								I think this is a great recipe, it is a little dense for my taste but over all it ended up fantastic. I would recommend using Toffutti Cream Cheese rather than Follow Your Heart. Also don't use Silk yogurt, it has too much of a "metal" taste, if that makes sense. I also reduced some blueberries on the stove for a nice reduction sauce and created a marble pattern. I ended up putting some on top in the end. I think the only problem I had was when baking it was still pretty jiggly and I wasn't sure if it was going to set up nicely but it did. One of my friends even said they couldn't taste the difference!!				]]></description>
				<category><![CDATA[Vegan Cheesecake Recipes]]></category>
				<pubDate>Sun, 25 Dec 2011 02:55:06 -0500</pubDate>
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				<guid isPermaLink="false">72-516</guid>
				<title><![CDATA[Classic Cheesecake: Cheesecake]]></title>
								<link>http://www.veganbaking.net/custards-and-puddings/cheesecakes/72-classic-cheesecake</link>
				<description><![CDATA[
									<img src="http://www.veganbaking.net/media/reviews/photos/thumbnail/120x120c/5a/c5/35/cheesecake.JPG" style="width:120px;height:auto;" />								When I was growing up, my step-mom made us birthday cheesecakes, and I looked forward to them every year. So, when I went vegetarian and eventually vegan, I missed the heck out of cheesecake. In an effort to re-live some of the cheesecakes of my youth, I tried making tofu versions, but they never turned out the way I hoped they would, specifically when it came to texture and flavor. Thankfully we have an option whose texture and flavor is so close to the dairy option that no one will know the difference. The other neat thing is that this recipe is pretty versatile and can be modified in ways that best suit you and your tastes. The versions I've made have included strawberry cheesecake, chocolate chip cheesecake, lemon cheesecake, and pumpkin cheesecake. 				]]></description>
				<category><![CDATA[Vegan Cheesecake Recipes]]></category>
				<pubDate>Thu, 30 Jun 2011 02:34:55 -0400</pubDate>
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