Blue Ribbon [vegan] Cheesecake!

Remember this post from a few months ago?

Vegan Cheesecake with Berry Sauce

It took first place in the vegan dessert contest at the Iowa State Fair! 

Blue ribbon on the left. That blue ribbon on the right is mine too for my Vegan Main dish- coming soon!

For my state fair entry, I made my own graham cracker crust and pressed it into an actual cheesecake pan.

Here is what the judges said: 

Taste: 72.5/75
Appearance: 23.75/25
Total: 384/400 = 97%
Comments:
"Nice presentation. A tasty dessert but you couldn't pass it off for cheesecake. Nice, light, flavorful. I would make this for my company but I think I would give this another name."

"Great combination -- topping excellent. Rest of recipe very good."

"Good texture and nice combination of textures of the different fruits. Looks pretty and tastes good."

"Very good. Texture is exactly like standard cheesecake. The berries make this dish pop. Appearance is beautiful. The berry sauce color is amazing."

In line to be judged!

Vegan Cheesecake with Berry Sauce

Servings: 10
Prep time: 1 hour
Ingredients & Directions:

I use this measuring cup to press the crust in evenly. Make sure your corners aren't too thick!

Crust

2 Packages of graham crackers
1/2 C. Margarine (1 stick)
2 T.  Sugar

Crush graham crackers and put into food processor to ground them finely.  Use a fork to gradually mix in melted margarine.  Add sugar.  Press into a cheesecake pan.

Smooth & creamy cheesecake mixture in the blender

Cheesecake

1, 8 oz. Container, Tofutti Better than Cream Cheese
1/2 pkg. Firm silken tofu
3 T. Lemon Juice
2 T. Maple syrup
3 T. Cornstarch
1 T. Vanilla

Put all ingredients in a food processor or blender and blend until creamy and smooth.  Pour into graham cracker crust. Bake in preheated oven at 350 degrees for 50 minutes, or until cracks appear at in the center of the top of the cheesecake.

Pour cheesecake into crust & bake!

Berry Sauce

1 1/2 C. Sugar
2 C. Strawberries, sliced
1 C. Blueberries
1/4 C. Raspberries
Splash red wine

Cook all ingredients in saucepan over med-high heat. Let boil for 5 minutes then remove from heat and cool.  Top each piece of cheesecake with a hearty helping of berry sauce.  BEST if cheesecake has sat in fridge at least overnight.