Homemade Vegan Cheesecake (recipe in description)


Graham cracker crust:
15 sheets (about 1¾ cup) vegan graham crackers
5 tbsp vegan butter, melted
Cheesecake filling:
24 oz. vegan cream cheese, room temperature
¾ cup (150g) white sugar
3 tbsp cornstarch
½ cup oat milk, divided
½ lemon, juiced
1 tsp vanilla extract
½ tsp salt
Strawberry sauce:
1 lb. (454g) strawberries, hulled and quartered
½ cup (50g) white sugar
½ lemon, juiced
Pinch of salt

Preheat the oven to 350 F.
Make graham cracker crust. In a food processor, process the graham cracker sheets until they are broken down into crumbs. Then add the melted vegan butter and pulse until combined. The mixture should resemble wet sand.
Pour into a 9” or 10” springform pan. Use your hands or a flat-bottomed measuring cup to press the graham cracker mixture to the bottom and about 1” up the sides of the pan.
Bake the graham cracker crust for 10 minutes. Remove from the oven and set aside to cool. Reduce the heat to 325 F.
Make the cheesecake filling. In a large bowl, add the vegan cream cheese and sugar. Beat with a hand mixer until well-combined and fluffy.
In a small bowl, combine the cornstarch with ¼ cup of oat milk. Whisk together until the cornstarch is completely dissolved and there are no lumps.
Add this to the cream cheese mixture along with the rest of the oat milk, lemon juice, vanilla extract, and salt. Mix together until combined.
Pour the filling over the graham cracker crust. Do not bang down!
Fill a 9×13” (or similar-sized) baking dish with boiling water and place this on the bottom rack of the oven. Place the cheesecake on the center rack of the oven and bake for 45 minutes.
After 45 minutes, turn the heat off but leave the cheesecake in the oven for another 45 minutes.
Meanwhile, make the strawberry sauce. Add the quartered strawberries, sugar, lemon juice, and salt to a saucepan over medium heat. Allow the mixture to bubble, stirring occasionally, for about 10 minutes. During this time the juices will release and the sauce will thicken. Remove from heat and set aside to cool. Keep this sauce stored in the fridge until ready to serve.
Once the cheesecake is done, allow it to chill in the fridge for at least 8 hours, preferably overnight. Then slice and serve with the strawberry sauce, and enjoy!

Drastic changes in temperature often cause cracks in a cheesecake. Avoid opening the oven door while baking.
The cheesecake should still have a slight wobble in the middle when it’s done baking. It will firm up in the fridge!
The strawberries can be subbed for any berry or a combination of berries. You can also use frozen fruit, although you may need to cook it a little longer for it to thicken.

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