Baked Cheesecake (Vegan)

Serves:
12

Prep Time:
2 hour 30 minutes+

Total Time:
1 + hours

Equipment
Needed:
8-inch springform pan

Ingredients

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

Instructions

Step 1

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.

Step 2

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.

Step 3

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.