


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
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.