Strawberry Cheesecake
2 Variations so you get to choose the best way for you! Don't forget my Copy Cat Tofutti Cream Cheese for those who cannot get that brand in the store!
Ingredients
For the Crust:
- 1½ cups Graham Crackers OR Cookies
- 4 Tbs Vegan Butter 56g
For the Cheesecake:
- 16 ounces Vegan Cream Cheese 454g
- 2 Tbs Vegan Butter melted 28g
- ¾ cup Granulated Sugar 200g
- 4 Tbs Cornstarch 32g
- 3 Tbs All Purpose Flour 24g
- 6 ounces Plant Milk 177ml
- 1 teaspoon Vegan Lactic Acid
- 2 teaspoon Vanilla Extract 10ml
- 12 ounces Fresh Strawberries hulled
- 3 teaspoons Beet Root Powder *see notes
For the Icing *optional
- ½ Recipe Ganache
- Additional strawberries for garnish *optional
Instructions
- First prepare the crust by crushing the cookies, biscuits or graham crackers in a food processor to fine crumbs.
- Add the melted vegan butter & pulse until it resembles wet sand
- Press the crumbs into the prepared greased & parchment lined 7" cake pan evenly on the bottom & up the sides.
- Freeze the crust while you prepare the cheesecake batter
- Placing all of the cheesecake ingredients into the work bowl of your food processor pulse to blend
- Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
- Pour the batter into the crust & bake in a water bath in a preheated 335°F and bake for 60 minutes
- 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
- Remove the cheesecake & cool completely at room temperature then refrigerate for at least 4 hours to set or overnight before un-molding.
- Loosen the sides & bottom of the cheesecake pan with a blowtorch or by submerging the pan into hot water & running a small spatula around the edges
- Vegan Cheesecakes unmold very easily so flip it out onto your serving platter
- For the ganache prepare the recipe as per the instructions on that recipe page & garnish if desired with melted cooled ganache to pour over top & drizzle down the sides. Optional dipped strawberries for garnish too
Video
Notes
Be sure to read all the notes for success above this recipe
For gluten free omit the flour in the recipe & use 1 Tbs more cornstarch Storage Cheesecake must be kept refrigerated at all times. I do not like to freeze cheesecakes as the texture changes & can become soggy & separated but this cheesecake will stay fresh wrapped loosely to prevent drying for up to 8 days in the refrigerator
For gluten free omit the flour in the recipe & use 1 Tbs more cornstarch Storage Cheesecake must be kept refrigerated at all times. I do not like to freeze cheesecakes as the texture changes & can become soggy & separated but this cheesecake will stay fresh wrapped loosely to prevent drying for up to 8 days in the refrigerator
Tried this recipe?Let us know how it was!