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Recipe Category: Cheesecake
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Ingredients
Makes 6 servings
- 1 1/2 cups vegan graham cracker crumbs
- 1/4 cup vegan margarine, melted
- 2 (8-ounce) containers vegan cream cheese, room temperature
- 1 (12-ounce) package firm silken tofu, drained and patted dry
- 1 cup sugar
- 1 tablespoon cornstarch
- 2 teaspoons pure vanilla extract
Method
- Bring all the ingredients to room temperature
- Preheat the oven to 350°F
- Grease the bottom and sides of a 9-inch springform pan
- Place crumbs in bottom of the pan, add the margarine and mix with a fork until blended
- Press the crumb mixture into bottom and sides of pan and set aside
- In a food processor, combine the cream cheese and tofu and blend until smooth
- Add the sugar, cornstarch and vanilla and blend until very creamy
- Pour the filling into the prepared crust and bake for 45 minutes
- Turn off oven and leave the cheesecake inside for another 10 minutes
- When done, edges should be golden and starting to pull away from sides of pan and center should be soft set
- Remove cake from the oven and cool at room temperature for 1 hour, then refrigerate at least 4hours before serving
- Keep refrigerated
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