Graham Crust
1 sleeve Graham crackers
(or 1½ cups Graham cracker crumbs)
⅓ cup vegetable oil (Canola oil)
1 tablespoon water
1 tablespoon vegan white sugar
Oil spray and flour (to coat springform pan)
Creamy Vegan Cheesecake Filling
32 ounces vegan cream cheese (Tofutti Better Than Cream Cheese)
1 cup vegan white sugar
¼ cup fresh lemon juice
2 tablespoons lemon zest
2 teaspoons corn starch (or kudzu root or arrowroot)
2 teaspoons vanilla extract
Cherry pie filling as topping
Directions (to make the cake):
- Put crackers (crumbs) into food processor, add oil, water, sugar
- Switch on the food processor to a quick whirl
- Coat the baking pan with some oil and flour
- Pour all crust mixture from food processor into the pan
- Press the crust into the pan
- Bake into oven at 350oF for 10 minutes (a)
Directions (to make the cream):
- Scoop out the cheese into food processor
- Add sugar, juice, zest, starch, vanilla extract
- Switch on the food processor to a quick whirl, resulting cream (b)
Directions (to make the cheesecake):
- Pour the cream (b) into the crust (a)
- Bake into oven at 350oF for 55 minutes ©
- Then cool it down and store in the fridge overnight