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