Strawberry Cheesecake

Strawberry Cheesecake

This is probably my all time favorite dessert!! This recipe veganized another great classic food. It’s creamy, velvety and just the right amount of sweet! I topped it with Strawberries but any fruit would work. I know it’s hard to wait but for best results it really should cool overnight.

Serves 6

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Crust Ingredients

1 box of @traderjoes Speculoos Cookies

5 Tbsp of @earthbalance 

Cheesecake Filling Ingredients

4 containers of your favorite

Vegan Cream Cheese

2/3 cup @tofuttibrands Sour Cream

2/3 cup Cane Sugar

2 tsp of Vanilla extract

1 tsp of Lemon Juice

4 tsp of Corn Starch

Topping Ingredients

Strawberries 

Apricot Jam

Directions

1. In a food processor combine the cookies and melted Earth Balance together until crumbly. 

2. Press crumbs evenly into a springform pan and bake at 350 for 6 minutes 

3.Blend together the cheesecake filling ingredients until smooth and creamy. Pour into cooled pan with crust.

4. Bake at 325 for 35-40 minutes. Add a shallow dish of water into the oven along with the cheesecake.

5. Once it cools you must refrigerate for at least 8-10 hrs.

6. Cut and place Strawberries and brush on the Apricot Jam that’s been heated slightly

7. Refrigerate again for at least 2 more hours... the longer the better!