Base Recipe for Vegan Vanilla Cheesecake
 
Prep time
Bake time
Total time
 
Preheat the oven to 350°F Grease & parchment line a 7" cake pan *8" cake pan will also work fine your cheesecake will just be slightly thinner than mine- no change to the recipe needed.
Serves: 8-10ppl
Ingredients
  • For the Crust:
  • Graham Crackers or Digestive Biscuits 1 package of graham crackers= 10 sheets (140g)
  • Vegan Butter melted 4 tablespoons (56g)
  • For the Cheesecake:
  • Vegan Cream Cheese *see notes 12ounce (339g)
  • Firm Tofu 4ounces (113g) * see notes
  • Vegan Butter melted 2 tablespoons (28g)
  • Granulated Sugar 1 cup (200g)
  • Cornstarch 4 Tablespoons (32g) *see notes
  • All Purpose Flour 3 Tablespoons (24g)
  • Plant Milk *I use soy milk 6fl oz (177ml)
  • Vegan Lactic Acid or apple cider vinegar 1 teaspoon
  • Salt ¼ teaspoon
  • Vanilla Extract 3 teaspoons (15ml)
Instructions
  1. First prepare the graham cracker crust by crushing the graham crackers in a food processor to fine crumbs.
  2. Add the melted vegan butter and pulse until it resembles wet sand
  3. Press the crumbs into the prepared greased & parchment lined cake pan evenly on the bottom and up the sides.
  4. Freeze while you prepare the cheesecake batter
  5. Placing all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend
  6. Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
  7. Pour the batter into the crust and bake in a water bath in a preheated 350°F and bake for 60 minutes
  8. After 60 minutes turn the oven off but leave the cheesecake in the oven with the door cracked open to cool slowly for another 60 minutes
  9. Remove the cheesecake & cool completely at room temperature and then refrigerate for at least 2 hours to set or overnight before unmolding.
Notes
Cheesecake must be kept refrigerated at all times, I do not like to freeze cheesecakes as I think the texture changes on the thaw; but this cheesecake will stay fresh wrapped loosely to prevent drying for up to 10 days in the refrigerator
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-cheesecake-recipes/