Vegan Strawberry Cheesecake with Graham Cracker Crust

#chattingwithchops #vegancheesecake #veganstrawberrycheesecake
Welcome to Chatting with Chops
My name is Karen and I make fun and entertaining videos that might teach you something. I love to make vegan recipes, baking for two and low calorie bakes.
I also have a travel channel called Karen Norwood Travel. Go check it out if you want to see some simple, low budget, camping and other travel adventures. We do some cooking there too.
Vegan Strawberry Cheesecake
original cake recipe from Nora Taylor (before I changed it a little)
Makes a mini 6 inch cake - says 12 servings
Crust
▢ 12 graham crackers
▢ 4 tablespoons vegan butter, melted
Cheesecake
▢ 32 ounces (4 8-oz packages) vegan cream cheese Tofutti brand is best, see Notes
▢ 1 1/2 cups plain vegan yogurt
▢ 1 1/4 cups granulated sugar
▢ 4 tablespoons cornstarch
▢ 2 teaspoons vanilla bean paste
▢ 2 tablespoons fresh lemon juice
Strawberry sauce
▢ 1 pound fresh strawberries, half diced and half halved
▢ 2 tablespoons water
▢ 1/2 cup granulated sugar
▢ 1/2 teaspoon vanilla bean paste
▢ 1 tablespoon cornstarch
▢ 2 tablespoons water
Instructions
Prepare the pan and preheat oven
Preheat the oven to 350 degrees F. Wrap a 9-inch springform pan with 1-2 layers of aluminum foil, covering the bottoms and the sides. Place a circle of parchment paper on the bottom of the pan, and spray the bottoms and sides of the pan with non-stick spray.
Prepare the crust
In a food processor or blender, pulse the graham crackers until they are fine crumbs.
Pour the crumbs into a large bowl and stir in the melted vegan butter until well combined.
Dump the crumbly crust into the bottom of the prepared pan. Press down firmly and evenly. Set aside.
Make the cheesecake filling
In the bowl of a stand mixer with whisk attachment, or using an electric hand mixer, beat the vegan cream cheese until smooth, about 1 minute.
Add the rest of the cheesecake ingredients (yogurt, sugar, cornstarch, vanilla and lemon juice) and beat until smooth and creamy, scraping down the sides and bottom of the bowl as needed.
Swirl in strawberry juice to make the swirl in the cheesecake mixture.
Pour into the prepared crust and spread it evenly.
Bake and chill
Place in the center rack of the oven and bake for 50 minutes. Do not open the oven door during this time. After 50 minutes, turn off the oven but let it sit in the oven for another 10 minutes. It will still be jiggly and not look super done, but it firms up as it chills.
Remove from the oven and let cool at room temperature for 15 minutes. Transfer to the refrigerator and let cool overnight, or at least 4-6 hours. It firms up considerably the longer it chills. Even after 6 hours the middle will be pretty soft, so chill overnight if at all possible.
Make the strawberry sauce and serve
Place the diced strawberries, 2 tablespoons water, sugar and vanilla in a small pot on the stove. Bring to a simmer over medium heat, stirring.
Simmer gently for 10 minutes until the strawberries break down, stirring frequently.
In a small bowl, stir the cornstarch with the other 2 tablespoons water, then stir into the strawberry mixture on the stove. The sauce will thicken slightly.
Now add the halved strawberries and cook for 1 minute. Remove from heat and let the sauce cool for about 30 minutes.
Spoon most of the sauce onto the cheesecake and use all of the halved strawberries. Flip them all facedown if desired. Place back in the refrigerator to chill for another hour if possible.
Slice and serve with additional strawberry sauce for each piece, if desired. Enjoy! It will keep in the refrigerator for up to a week, and can also be frozen.
Email - [e-mail] instagram : chattingwithchops
Please like, subscribe, and hit the bell. This really helps my channel grow.I would love suggestions for future videos. Thanks for watching.