Vegan Classic Cheesecake
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 450 calorie
- Total Fat
- 23 grams
- Saturated Fat
- 5 grams
- Sodium
- 390 milligrams
- Carbohydrates
- 54 grams
- Dietary Fiber
- 4 grams
- Protein
- 9 grams
- Sugar
- 41 grams
- Total: 13 hr 35 min
- Prep: 5 min
- Inactive: 12 hr 15 min
- Cook: 1 hr 15 min
Ingredients
Crust:
Cooking spray
18 sheets graham crackers (2 sleeves)
3 tablespoons sugar
3 tablespoons vegan margarine
Filling:
1 1/2 pounds extra firm silken tofu, strained
1 pound vegan cream cheese
1 1/2 cups sugar
1 tablespoon cornstarch
1 tablespoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice plus 1 tablespoon finely grated lemon zest (about 2 lemons)
1 tablespoon freshly squeezed orange juice plus 1 tablespoon finely grated orange zest (about 1 orange)
Topping:
2 cups fresh raspberries
Directions
Special equipment:
A 9-inch springform pan- Position an oven rack in the center of the oven and preheat to 350 degrees F.
- For the crust: Spray a 9-inch springform pan with cooking spray. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups). Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side. Bake until golden brown, about 15 minutes. Cool completely on a rack.
- For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more. Pour onto the cooled crust.
- Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour. Turn off the oven and leave the cake in for 30 minutes more. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Remove the springform ring, top the cheesecake with fresh raspberries and serve.