vegan creme brulee cheesecake

Ingredients: For the crust:

• 1 1/2 cups vegan graham cracker crumbs
• 1/4 cup vegan butter, melted

For the filling:

• 1 cup raw cashews, soaked in water overnight
• 1/2 cup coconut cream
• 1/2 cup vegan cream cheese
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

For the brulee topping:

• 1/4 cup granulated sugar

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted vegan butter.
3. Press the mixture into the bottom of a 9-inch springform pan and set aside.
4. In a blender, combine the soaked cashews, coconut cream, vegan cream cheese, sugar, cornstarch, and vanilla extract.
5. Blend on high speed until the mixture is smooth and creamy.
6. Pour the mixture over the crust in the springform pan.
7. Bake in the preheated oven for 30-35 minutes, or until the cheesecake is set.
8. Remove the cheesecake from the oven and allow it to cool to room temperature.
9. Refrigerate the cheesecake for at least 2 hours, or until it is chilled and firm.
10. Sprinkle the granulated sugar over the top of the cheesecake.
11. Use a kitchen torch to melt and caramelize the sugar until it forms a crispy crust on top.
12. Serve chilled.

Note: You can also add lemon zest or extract to the filling to give it a lemon flavor, like a traditional creme brulee.