Vegan Cheesecake

Silky, Sweet and Slightly Tart Cheesecake with a Cinnamon Cookie Crust

Crust

1 ½ cups or 187g ground Biscoff cookies

3 tablespoons or 47g unsalted vegan butter, melted*

Filling

½ cups or 4 oz Silken tofu

32 oz or 908g Tofutti vegan cream cheese (4 tubs)

1 cup or 184g soaked and drained cashews**

2 cups or 400g Sugar

2 tablespoons Lemon juice

2 tablespoon or 34g vegan unsalted butter, melted*

1 Vanilla bean or 1 tablespoon vanilla extract

1 teaspoon salt

Notes

*I used Mikoyo’s unsalted butter for both the crust and filling (Earth Balance works too)

**¼ cup cashews soaked overnight or boiled for 10 minutes

Procedures

Preheat the oven to 325 and line a 9 inch diameter springform pan with oil and parchment paper. In a blender or food processor, pulse the Biscoff cookies until coarse crumbles are formed. Pour the crumble into a medium bowl and add the melted unsalted butter. Mix well until the butter is evenly distributed and the mixture resembles wet sand.

Dump the cookie crumbles into the 9 inch springform pan and press the crumbles down evenly. Using a fork, press holes all around the crust to create air vents. This will prevent the crust from rising and help cook the crust evenly.

Place the pan in the oven and bake for 13- 15 minutes. Remove the pan from the oven once the time has elapsed and place the pan onto a wire rack to cool completely.

Preheat the oven to 350 degrees.

While the crust is cooling, make the filling. In a blender add all the ingredients and blend until completely smooth. For extra creamy and smooth texture, pour the filling through a fine mesh sieve to remove any unblended particles. Once the crust is completely cooled, pour the filling over the crust. Tap the pan gently on the counter to remove any air bubbles.

Place the pan into the oven and bake at 350 for 1 hour and 25 minutes or until the top and side of the cheesecake are golden brown. Turn the oven off and open the oven door and leave the cheesecake in the oven. Let the cheesecake cool in the oven for 30 minutes (this will prevent the cheesecake from cooling too fast and cracking). Then remove the cheesecake from the oven and let the cheesecake cool completely on a wire rack. Once the cheesecake is completely cooked, wrap the pan in plastic wrap and let chill overnight in the fridge.

Cut and serve the cheesecake after the cheesecake is chilled. Serve with fruit, vegan whip or topping of your choice. Keep the cheesecake stored in the fridge and enjoy within 7 days.