- 8
- 15 mins
- 75 mins
Ingredients
- Crust:
- 1.5 cups graham crackers, crushed
- 6 tablespoons vegan butter, melted (or margarine)
- 1/4 cup coconut sugar
- 1 teaspoon vanilla bean paste
- Filling:
- 16 oz. vegan cream cheese
- 16 oz. silken tofu
- 1.5 cups coconut sugar
- 1 vanilla bean (beans extracted) or 1 tablespoon vanilla bean paste
- 1/4 cup fresh lemon juice
- 1 teaspoon corn starch
- 1/2 cup flour
Preparation
Step 1
Preheat oven to 375° and line a spring-form pan with parchment paper Crust
Crust
In a small bowl, mix the graham crackers, vegan butter, coconut sugar and vanilla bean paste together and then press the mixture into the bottom of the spring form pan.
Bake for 10 minutes and remove from oven
Filling
In a stand mixer, beat together the vegan cream cheese, silken tofu, coconut sugar, vanilla bean paste and lemon juice until smooth and creamy
With mixer on slow, slowly add the corn starch and flour a little at a time until fully incorporated
Pour the mixture into the spring-form pan and bake for one hour
Remove the cheesecake from the oven and let cool on a counter top for one hour
Place the cheesecake in the refrigerator
overnight, or at least 3 hours, to set up.
Instructions