Cheesecake

About 2.5 hours the day before, and an overnight chill. Fills an 9“ springform.
  1. Grease a 9” springform.
  2. Soak the cashews
    1. Put 1 cup raw cashews in a mixing bowl, cover them in boiling water.
    2. Soak them for an hour, then drain them completely.
  3. Parbake the graham cracker crust
    1. Oven to 350F.
    2. Crush about 1 1/2 cups graham crackers in a food processor.
    3. Pour in 4-5 Tbsp melted butter and pulse to mix.
    4. Pour into the springform and pack down with a flat-bottomed glass.
    5. Bake 8-10 minutes, until lightly browned.
  4. Bake the cheesecake
    1. Blend the following on high until smooth. Taste and adjust flavor.
      1. Soaked cashews
      2. 1 cup coconut cream
      3. 8oz vegan cream cheese
      4. 1 Tbsp arrowroot or cornstarch. If adding fruit, add a little more cornstarch.
      5. 2/3 cup maple syrup
      6. 1 Tbsp melted coconut oil
      7. 2 tsp lemon zest
      8. 1-2 Tbsp lemon juice
    2. Oven to 325F.
    3. Pour into springform over pre-baked crust. Tap the pan on the counter to remove air bubbles.
    4. Optional: Ribbon in a fruit compote just before it goes in the oven.
    5. Bake 50-55 minutes, until there's only a slight jiggle in the center.
  5. Add the sour cream topping
    1. Set the cheesecake aside and set oven to 375F.
    2. Whisk until smooth:
      1. 12oz vegan sour cream
      2. 1/4 cup powdered sugar
      3. 1 1/2 tsp apple cider vinegar
      4. 1 Tbsp cornstarch
    3. When the cheesecake has cooled about 10 minutes, pour topping over it and bake another 10 minutes at 375F.
  6. Chill
    1. Rest on the counter for 15 minutes, then uncovered in the fridge for an hour, then covered in the fridge overnight.

Based on The Minimalist Baker's Easy Baked Cheesecake and Costco sour cream cheesecake.

History

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