Name: Creamy Vegan Cheesecake
Prep time: 157 min
Cook time: 367 min
Total time: 525 min
Yield: 16 servings
Ingredients: 340 g graham crackers (or digestive biscuits); 4 tbsp brown sugar (add another tbsp if you prefer a much sweeter crust); 112 g vegan butter (melted (salted or unsalted is fine)); null pinch sea salt (if using unsalted butter); 907 g vegan cream cheese (I used 4 8-ounces blocks (907g total)); 250 g brown sugar (250g); 37.5 g cornstarch (37.5g); 1.33 cups full fat coconut cream (only the white part from the can); 2 tsp vanilla extract; 3 tbsp fresh lemon juice; 0.25 tsp sea salt

Instructions

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1

Adjust an oven rack to the lower-middle position and preheat the oven to 350°F/180°C.
2

In a food processor, process the graham crackers (340 g) and brown sugar (4 tbsp) until fine crumbs form. Add the vegan butter (112 g) while pulsing.
3

Transfer the crumb mixture to a sprayed/buttered 9-inch springform pan and press evenly into the bottom and slightly up the sides.
4

Bake for minutes (10) until fragrant and golden brown. Remove from the oven, cool on a wire rack to room temperature, then wrap in aluminum foil for the water bath.
5

Change the oven temperature to 325°F/165°C.
6

In a stand mixer, beat the vegan cream cheese (907 g) for 10 seconds to soften. With the machine running, slowly add the brown sugar (250 g) and beat for minutes (3) until creamy and smooth. Scrape down the sides of the bowl as needed.
7

In a small separate bowl, mix full fat coconut cream (0.33 cup) with cornstarch (5 tbsp) until completely dissolved.
8

Add the cornstarch mixture and the remaining full fat coconut cream (1 cup) into the mixer, incorporating for 15 seconds each. Scrape the bowl after each addition. Then add vanilla extract (2 tsp), fresh lemon juice (3 tbsp), and sea salt (0.25 tsp) and mix to combine.
9

Pour the mixture into the prepared springform pan. Place the foil-wrapped pan into a roasting pan, then pour boiling hot water into the roasting pan at least halfway up the sides of the springform pan.
10

Place gently into the oven on the middle rack. Bake for 70 to minutes (75), until the center jiggles slightly and the sides begin to puff. Turn off the oven, prop the door open, and allow the cake to cool in the oven for minutes (60).
11

Transfer the springform pan to a wire rack and run a small paring knife around the edges to loosen the cake. Let it cool at room temperature for 1-3 hours, then refrigerate for at least minutes (420) (or overnight) to set.
12

Top with your favorite toppings, slice, and enjoy! Store the cheesecake in an airtight container in the fridge.