RCI-DS.001.0587.001
Vegan Cinnamon Swirl Cheesecake
Vegan Cinnamon Swirl Cheesecake from the Recidemia collection
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- rectangles graham crackers17 unit
- 3 tablespoons
- vegan margarine5 tablespoonsmelted
- 1 tablespoon
- 3 tablespoons
- vegan sour cream (I use Toffuti)⅔ cup
- (8 ounce) packages vegan cream cheese3 unitat room temperature (again, Toffuti)
- 1⅓ cups
- 1 teaspoon
- vanilla nut and butter flavoring2 tablespoons
- ½ cup
- almond milk1 tablespoon
- reserved ⅜ cup batter1 unit
- ½ cup
- 2 teaspoons
Method
1
Preheat oven to 325°F. Crush graham crackers into fine crumbs and combine with 3 tablespoons raw sugar and 5 tablespoons melted vegan margarine in a bowl until the mixture resembles wet sand.
2
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8 minutes until lightly set.
8 minutes
3
While the crust bakes, combine cornstarch, vegan sour cream, 3 packages vegan cream cheese (at room temperature), 1⅓ cups raw sugar, lemon zest, vanilla nut and butter flavoring, firm tofu, and butter flavoring in a food processor. Blend until completely smooth and creamy, scraping down the sides as needed.
4
Pour 2⅜ cups of the cheesecake batter into a separate bowl and set aside for the main filling. Reserve ⅜ cup of batter in the processor.
5
Add dark brown sugar and cinnamon to the reserved ⅜ cup batter and blend until the cinnamon is evenly distributed and the mixture is light brown.
6
Remove the crust from the oven and stir the almond milk into the main cheesecake batter to achieve a pourable consistency. Pour the main batter over the cooled crust.
7
Drop spoonfuls of the cinnamon swirl mixture across the top of the cheesecake batter. Using a knife, swirl the cinnamon mixture into the batter in a decorative pattern, being careful not to overwork it.
8
Place the springform pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
9
Bake for 55–60 minutes until the cheesecake is set around the edges but still slightly jiggly in the center (about 2-inch diameter).
57 minutes
10
Turn off the oven and crack the door open about 2 inches. Allow the cheesecake to cool in the oven for 15 minutes to prevent cracking.
11
Remove from the oven and water bath, then cool to room temperature on a wire rack, about 30–45 minutes.
12
Refrigerate for at least 4 hours or overnight before removing from the springform pan and slicing into 4 servings.