Vegan Vanilla Bean Cheesecake
A nut-free vegan cheesecake made with tofu.
melted (or margarine)
light brown sugar
vanilla bean paste or extract
vegan cream cheese
beans extracted or 1 tablespoon vanilla bean paste
fresh lemon juice
Preheat oven to 375° and line a spring-form pan with parchment paper
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
In a stand mixer, beat together the vegan cream cheese, soft tofu, granulated 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.
You can find vegan cream cheese and vegan butter in the refrigerated natural section of most large grocery stores. I topped my cheesecake with whipped coconut cream and raspberries.
nut free cheesecake, vegan cheesecake