2 hour 30 minutes+
10 1/2 hours including chill time
8-inch springform pan
For the filling:
3 8-oz containers Simple Root Plain Cream Cheese
1 cup sugar
4 tbs corn starch
1 cup plant-based sour cream
1 tbs lemon juice
2 tsp Vanilla
For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
4 tbsp vegan butter, melted
Fresh berries for garnish if desired
Preheat oven to 325 F degrees. In a medium bowl combine the graham cracker crumbs, sugar, and melted butter until evenly combined. Press the crust into the bottom of an 8-inch springform pan allowing the crust to form a 1-inch high border.
In a small bowl whisk the sugar and cornstarch together.
In the bowl of a stand mixer, cream the cream cheese and sugar/cornstarch mixture together until smooth about 3 minutes. Scrap the sides of the bowl and mix again for an additional minute. Add the sour cream, lemon juice, and vanilla and blend until combined.
Pour the cheesecake filling into the crust and use a spatula to smooth the top. Bake for 1 hour and 15 minutes (the filling will be bubbling slightly). Remove the cheesecake from the oven and cool for an hour at room temperature. Refrigerate the cheesecake for 8 hours or overnight before slicing.