Vegan Blueberry Cheesecake
Graham Cracker Crust:
1 ½ c. fine graham cracker crumbs (or other vegan cookie of choice)
5 T. non-dairy butter, melted
¼ c. granulated sugar
¼ tea. Cinnamon
¾ c. granulated sugar
2 ½ tea. Cornstarch
1/8 tea. Ground cinnamon
1/8 tea. Salt
2/3 c. water
1 pound or 3 cups blueberries (fresh or frozen)
1/8 tea. Vanilla extract
1 T. freshly grated lemon zest
1-2 T. freshly squeezed lemon juice
Preheat oven to 325F.
Spray or lightly oil a 9” springform pan
Stir all Graham Cracker Crust ingredients together in a bowl until mixed well.
Pour into prepared pan and press crumb mixture into the bottom of prepared pan.
Mix all Cheesecake ingredients together with an electric mixer just until all ingredients are well blended. Pour over crust.
Bake for 60-70 minutes.
Cheesecake will be slightly browned and should not be wobbly in the center.
Cheesecake should be completely cool before adding topping. Chilled in refrigerator overnight is ideal.
While Cheesecake is baking, make the Blueberry Sauce.
Pour sugar, cornstarch, cinnamon, salt, and water in a medium sized saucepan and stir until smooth.
Gently stir in blueberries and place the saucepan over medium heat.
Bring sauce to a simmer and allow to cook until the liquid thickens and becomes clear, stirring occasionally (about 10 minutes).
Remove from heat and stir in the vanilla extract, lemon zest and juice. Let cool in refrigerator before topping the cheesecake.
Once the cheesecake is cool, run a knife around the cheesecake to make sure it will easily detach from springform pan, then open springform pan.
Top cheesecake with blueberry sauce and serve.