Sort ingredients
sereneosl
QR Code
Listen
Pdf
First prepare the crust by crushing the cookies, biscuits or graham crackers in a food processor to fine crumbs.
Add the melted vegan butter & pulse until it resembles wet sand
Press the crumbs into the prepared greased & parchment lined 7" cake pan evenly on the bottom & up the sides.
Freeze the crust while you prepare the cheesecake batter
Placing all of the cheesecake ingredients into the work bowl of your food processor pulse to blend
Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
Pour the batter into the crust & bake in a water bath in a preheated 335°F and bake for 60 minutes
After 60 minutes turn the oven off but leave the cheesecake in the oven with the door cracked open to cool slowly for another 60 minutes
Remove the cheesecake & cool completely at room temperature then refrigerate for at least 4 hours to set or overnight before un-molding.
Loosen the sides & bottom of the cheesecake pan with a blowtorch or by submerging the pan into hot water & running a small spatula around the edges
Vegan Cheesecakes unmold very easily so flip it out onto your serving platter
For the ganache prepare the recipe as per the instructions on that recipe page & garnish if desired with melted cooled ganache to pour over top & drizzle down the sides. Optional dipped strawberries for garnish too