Name: Vegan Cheesecake
Prep time: 186 min
Cook time: 434 min
Total time: 620 min
Yield: 16 servings
Ingredients: 7 oz vegan graham crackers ((or hard cookies like vanilla wafers or digestive biscuits)); 2 tbsp vegan cane sugar; 0.125 tsp salt; 0.125 tsp nutmeg ((optional)); 5 tbsp unsalted vegan butter (melted); 32 oz vegan cream cheese (at room temperature); 1.5 cups vegan cane sugar; 0.125 tsp salt; 0.5 cup vegan sour cream; 0.33 cup cornstarch; 1 null vanilla bean ((or 1 tsp vanilla powder, or 2 tsp extract)); 0.25 cup oat flour (Recommended but Optional); 3 tbsp lemon juice ((omit if using sour cream but add if using a substitution)); 1 quart boiling water

Instructions

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1

Preheat the oven to °F (350) (180 °C). Grease a springform pan (10 inch) with [nonstick spray]. Line the inside edges of the pan with [parchment paper].
2

In a food processor, combine the vegan graham crackers (7 oz), vegan cane sugar (2 tbsp), salt (0.125 tsp), and nutmeg (0.125 tsp) (if using). Pulse until fine crumbs. Add melted unsalted vegan butter (5 tbsp). Pulse to combine until the mixture resembles wet sand.
3

Pour the mixture into the prepared pan and press the [graham cracker crumbs] into the [prepared pan], using a measuring cup or the bottom of a glass to compact in an even layer.
4

Bake for [8-10 minutes], until golden brown. Transfer to a [wire rack] and let cool to room temperature.
5

In a large bowl, using a hand or stand mixer, combine the vegan cream cheese (32 oz), vegan cane sugar (1.5 cups), and salt (0.125 tsp). Blend until well-combined and fluffy, about [3-5 minutes]. No lumps should remain.
6

Add the vegan sour cream (0.5 cup), sift in the cornstarch (0.33 cup) and beat to incorporate for about minute (1) or until the [cornstarch] is dissolved.
7

Sift in oat flour (0.25 cup) (if using), scrape out and add the bean (1 vanilla) (or vanilla powder (1 tsp), or vanilla extract (2 tsp)) and mix again to combine.
8

Pour the [cream cheese mixture] into the cooled [crust] and wrap the outside of the [springform pan] tightly with [foil]. Place the [pan] in a [large baking dish] (or [roasting dish]).
9

Place the [dish] in the oven and fill the [dish] with boiling water (1 quart). Close oven door and let bake for [60-80 minutes]*.
10

Without opening the oven door, turn off the heat and let the [cheesecake] rest for hour (1).
11

Remove from oven and let it rest for [2-3 hours] until it gets to room temperature. Then cover and place in refrigerator overnight (minimum hours (6)).