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Vegan Classic Cheesecake

Vegan Cheesecake with raspberries on top
Food Network
Prep Time
35 min
Cook Time
2h
Yields
10 servings

This dairy- and egg-free classic is creamy and satisfying, thanks to the combo of silken tofu and vegan cream cheese. Silken tofu is softer and more fragile than regular tofu-perfect for desserts like this.

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ingredients

Crust

Cooking spray
18
sheets graham crackers (2 sleeves)
3
Tbsp sugar
3
Tbsp vegan margarine

Filling

1 ½
lb(s) extra-firm silken tofu, strained
1
lb(s) vegan cream cheese
1 ½
cups sugar
1
Tbsp cornstarch
1
Tbsp pure vanilla extract
1
Tbsp freshly squeezed lemon juice + 1 Tbsp finely grated lemon zest (about 2 lemons)
1
Tbsp freshly squeezed orange juice + 1 Tbsp finely grated orange zest (about 1 orange)

Topping

2
cups fresh raspberries
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directions

Notes

Special equipment: A 9-inch springform pan

Step 1

Position an oven rack in the center of the oven and preheat to 350ºF.

Step 2

Spray a 9-inch springform pan with cooking spray. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 ½ cups). Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side. Bake until golden brown, about 15 minutes. Cool completely on a rack.

Step 3

Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more. Pour onto the cooled crust.

Step 4

Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour. Turn off the oven and leave the cake in for 30 minutes more. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Remove the springform ring, top the cheesecake with fresh raspberries and serve.

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