You would never guess that this cheesecake is vegan, it is super creamy and holds together incredibly well (almost as if it had eggs!). The sweetness is just right and the richness is balanced by acid from all the lime. This cheese cake is 6 inches, super simple to make, and perfect for a quiet night in. Enjoy!
Ingredients (makes one 6" cheesecake)
for the crust
5 graham crackers, crushed
1 Tbs brown sugar
2 Tbs butter
for the cheesecake filling
5 oz silken tofu
6 oz vegan cream cheese
1/2 cup sugar
1 Tbs + 1/2 Tbs cornstarch
zest & juice of 1 + 1/2 limes
Instructions
1. Preheat the oven to 350f and grease a 6" springform pan.
2. In a small bowl combine the crushed graham crackers, brown sugar, and butter. Pour it into the greased pan and press the crust down with the bottom of a cup or the bottom of a measuring cup until it is compressed. Bake the crust in the oven for 8 minutes. Remove when it is lightly browned and smells delicious!
3. Put all the filling ingredients in a blender and blitz until smooth and creamy. Pour the filling onto the crust. Cover the bottom of the springform pan with tin foil and place it into a large deep pan. Fill the pan with hot water (to create a water bath) and bake it in the preheated oven for one hour. It is done once the center is still jiggly.
4. Remove the cheesecake from the water bath and let it cool at room temperature for 30 minutes before letting it refrigerate for at least 4 hours or preferably overnight.
5. Serve plain or with some coconut cream!
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