Vegan Cheesecake

Instructions

1. Step 1

   Heat the oven to 160°C. Line the base of the springform pan with parchment and set the pan on a baking sheet.

   Cookware: baking sheet, oven, springform pan

2. Step 2

   Pulse the graham crackers in a food processor until they form fine, even crumbs.

   Ingredients used: 180.0 gr Graham Cracker

   Cookware: food processor

3. Step 3

   Melt the vegan butter in a small saucepan over low heat, then remove it from the heat.

   Timer: 3 min (fixed)

   Ingredients used: 70.0 gr Vegan Butter

   Cookware: saucepan

4. Step 4

   Combine the prepared crumbs and melted butter in a mixing bowl. Press the mixture firmly and evenly over the base of the springform pan.

   Cookware: mixing bowl, springform pan

5. Step 5

   Bake the crust until fragrant and lightly browned at the edge. Place the pan on a wire rack while preparing the filling.

   Timer: 10 min (fixed)

   Cookware: baking sheet, oven, springform pan, wire rack

6. Step 6

   Beat the vegan cream cheese and granulated sugar in a mixing bowl until smooth, scraping down the bowl as needed.

   Timer: 3 min (fixed)

   Ingredients used: 150.0 gr Granulated Sugar, 680.0 gr Vegan Cream Cheese

   Cookware: electric mixer, mixing bowl, spatula

7. Step 7

   Add the coconut cream, cornstarch, lemon juice, vanilla extract, and salt. Mix on low speed just until completely smooth and combined.

   Timer: 2 min (fixed)

   Ingredients used: 180.0 ml Coconut Cream, 24.0 gr Cornstarch, 1.5 gr Fine Salt, 30.0 ml Lemon Juice, 10.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl, spatula

8. Step 8

   Pour the filling over the crust and smooth the top. Bake at 160°C until the edges are set and the center still has a slight wobble.

   Timer: 55 min (fixed)

   Cookware: baking sheet, oven, spatula, springform pan

9. Step 9

   Turn off the oven, leave the cheesecake inside, and prop the door slightly open for gradual cooling.

   Timer: 30 min (fixed)

   Cookware: oven, springform pan

10. Step 10

    Transfer the cheesecake to a wire rack and let it cool to room temperature.

    Timer: 60 min (fixed)

    Cookware: springform pan, wire rack

11. Step 11

    Cover the cheesecake and refrigerate until thoroughly chilled and firm.

    Timer: 360 min (fixed)

    Cookware: springform pan

12. Step 12

    Run a thin spatula around the edge, release the springform pan, and slice the cheesecake while cold.

    Cookware: spatula, springform pan