Vegan Cheesecake

Ingredients:

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 6 tablespoons vegan butter, melted
• For the filling:
• 4 cups vegan cream cheese, softened
• 1 1/4 cups granulated sugar
• 4 tablespoons cornstarch
• 1/4 cup lemon juice
• 1/4 cup plant-based milk
• 1 teaspoon vanilla extract
• For the topping:
• 1/2 cup vegan sour cream
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 325¡F. Lightly grease a 9-inch springform pan.
2. In a medium bowl, mix together the graham cracker crumbs and melted vegan butter until well combined. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
4. In a large bowl, beat the vegan cream cheese with an electric mixer until smooth and creamy. Add in the sugar, cornstarch, lemon juice, plant-based milk, and vanilla extract, and beat until well combined.
5. Pour the filling over the cooled crust, and smooth the top with a spatula. Bake for 1 hour, or until the cheesecake is set but still slightly jiggly in the center.
6. Remove the cheesecake from the oven and let it cool completely at room temperature, then chill in the refrigerator for at least 6 hours, or overnight.
7. In a small bowl, whisk together the vegan sour cream, granulated sugar, and vanilla extract until smooth. Spread the mixture over the top of the chilled cheesecake, then slice and serve.

This vegan cheesecake recipe is creamy, smooth, and rich in flavor. The crust is made with graham cracker crumbs and vegan butter, while the filling is a combination of vegan cream cheese, sugar, cornstarch, lemon juice, plant-based milk, and vanilla extract. Once the cheesecake is baked and cooled, it is topped with a sweet and tangy mixture of vegan sour cream, sugar, and vanilla extract. This is a perfect dessert for any occasion and will satisfy even non-vegans with its delicious taste. Enjoy!