A game-changing vegan cheesecake that's baked to perfection. This recipe features a graham cracker crust and a rich filling made with vegan cream cheese and plant milk, topped with a fresh strawberry sauce.
1: Preheat oven to 350ºF.
2: Add graham crackers to a food processor or blender and pulse until coarsely processed.
3: Run food processor on high speed and stream in melted butter until mixture resembles wet sand.
4: Add this mixture to a 9-9 1/2 inch springform cake pan and shape the crust with a drinking glass or measuring cup. Pack tightly.
5: Place crust in oven for 10-15 minutes to toast and solidify.
6: Meanwhile, in a blender, add chickpea or almond flour, vegan cream cheese, plant milk, sugar, all-purpose flour, arrowroot starch, and vanilla. Blend until smooth.
7: Bring about 4 cups of water to a boil.
8: Remove crust from oven, place in a rimmed baking sheet, and pour in the filling. Fill the baking sheet with boiling water.
9: Transfer to the oven and bake for 1 hour 30 - 1 hour 45 minutes.
10: Let cool at room temperature until set.
11: Before serving, add strawberries, lemon juice, and sugar to a small pot and cook on medium heat until fruit has reduced.
12: Transfer strawberry sauce to a small container and top on the cake.
