- 24 oz cream cheese, such as TJ vegan or Tofutti OR vegan cream cheese
- 2 cups plain yogurt, such as coconut milk, almond, soy, or cashew yogurt
- 2 1/2 tsp pure vanilla extract
- 1 tbsp lemon juice
- 4 tsp cornstarch
- 2/3 cup sugar or pure maple syrup, or xylitol for sugar free
1Optional Crust (or use your favorite crust): 1 1/2 cup raw nuts of choice, 1 cup pitted dates, 1/8 tsp salt.
2If dates are not soft, soak in boiling water until soft. Blend all ingredients in a food processor until fine crumbles form.
3Add water very slowly (1 tsp at a time) only if needed.
4Pour into a lined 9-inch springform pan, press down evenly, then set aside while you make the filling.
5Preheat oven to 350 F.
6Fill any baking pan about halfway with water and place it on the oven’s lower rack.
7Bring cream cheese to room temp. Beat all cheesecake ingredients with a blender or food processor just until smooth. (Do not overbeat, which would introduce air bubbles that might burst in the oven and cause cracking.) Smooth on top of the prepared crust.
8Place on the middle rack, above the rack that has the water pan.
9Bake 30 minutes, and do not open the oven door during this time.
10When the time is up, still do not open the oven even a crack, but turn off the heat.
11Leave in the closed oven for an additional 5 minutes. Then remove the cake—it will still look underdone—and let cool at least 20 minutes before placing the still-underdone cheesecake in the fridge.
12It’s important to let it cool before refrigerating, because you want it to cool gradually so it doesn’t crack.
13Chill at least 6 hours or overnight, during which time it firms up.
14Store leftovers covered in the fridge 3-4 days, or you can also freeze slices if desired.