http://www.veganbaking.net/ 196-1182 http://www.veganbaking.net/custards-and-puddings/cheesecakes/196-creamy-cashew-cheesecake Hi, I just made 2 of these. Well, 4 to be exact, one big one and 3 little heart shaped cheesecakes, and for the big one I added 1/3 cup cocoa and 2 TBS of Justin's chocolate hazelnut spread... the uncooked dough tasted delicious! I've got a party to go to 5 days after I baked them. How long should the cooked cakes last in the fridge? And are they freezable? Thanks! ]]> Fri, 21 Dec 2012 15:49:32 -0500 196-240 http://www.veganbaking.net/custards-and-puddings/cheesecakes/196-creamy-cashew-cheesecake Hey, I'm trying to choose a recipe for my first vegan baked good. This one appeals to me because it doesn't use the wacky store bought subs and it doesn't have to be frozen to hold its form. What does the inside look like? Is it white and smooth like a traditional dairy cheesecake? Also, how would you say the texture and flavor compare? Thank you! ]]> Sun, 07 Nov 2010 21:10:39 -0500 196-206 http://www.veganbaking.net/custards-and-puddings/cheesecakes/196-creamy-cashew-cheesecake This looks amazing and I want to try it, but I just had a question. I really like high/tall cheesecakes with a lot of filling. Do you think I could 1 1/2x or double the amount of filling to make a taller cheesecake? Or would this mess things up somehow? Thanks for all the great recipes! ps--if this ever goes through. The 'security code' letters you have to enter at the bottom of the page to submit a comment are impossible! You have to get them exactly right and I keep trying but for whatever reason it's not good enough. Could you pretty please consider switching to an easier/more forgiving code option? thank you ]]> Wed, 22 Sep 2010 17:48:25 -0400