Recipe: Creamy Vegan Cheesecake

Ingredients

Preheat the oven to 350°F (180°C) and adjust the oven rack to the lower-middle position.
Process the graham crackers and sugar in a food processor until fine crumbs form, then add melted butter and pulse to combine.
Press the crumb mixture into the bottom of a greased 9-inch springform pan and slightly up the sides.
Bake the crust for 10 minutes until fragrant and golden, then cool on a wire rack.
Change the oven temperature to 325°F (165°C).
In a stand mixer, beat the cream cheese until softened, then gradually add the brown sugar and mix until smooth.
In a separate bowl, mix a portion of the coconut cream with cornstarch until dissolved, then add to the cream cheese mixture along with the remaining coconut cream, lemon juice, vanilla, and salt.
Pour the filling into the prepared crust and wrap the pan in foil for a water bath.
Place the pan in a larger roasting pan and fill with boiling water halfway up the sides.
Bake for 70-75 minutes until the center jiggles slightly and the surface is no longer shiny.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an hour.
Run a knife around the edges, let it cool at room temperature for 1-3 hours, then refrigerate for at least 6 hours or overnight before serving.

Servings

Calories

449

Total fat

30g

Total carbohydrates

46g

Total protein

Sodium

427mg

Cholesterol

0mg