Vegan Vanilla Cheesecake Recipe

Vegan Vanilla Cheesecake Recipe

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

1. Bring all the ingredients to room temperature
2. Preheat the oven to 350°F
3. Grease the bottom and sides of a 9-inch springform pan
4. Place crumbs in bottom of the pan, add the margarine and mix with a fork until blended
5. Press the crumb mixture into bottom and sides of pan and set aside
6. In a food processor, combine the cream cheese and tofu and blend until smooth
7. Add the sugar, cornstarch and vanilla and blend until very creamy
8. Pour the filling into the prepared crust and bake for 45 minutes
9. Turn off oven and leave the cheesecake inside for another 10 minutes
10. When done, edges should be golden and starting to pull away from sides of pan and center should be soft set
11. Remove cake from the oven and cool at room temperature for 1 hour, then refrigerate at least 4hours before serving
12. Keep refrigerated

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