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White Chocolate Blueberry Cheesecake

Print Recipe
Servings 8 servings

Equipment

  • 9 inch cheesecake pan
  • Food Processor

Ingredients
  

Crust

  • 300 grams crushed vegan graham crackers
  • 2 T Powdered Sugar
  • 5 T Vegan Butter

Filling

  • 3 C Vegan cream cheese
  • 1 C Sugar
  • 3 T Egg replacer
  • ¼ C Warm water
  • ½ C vegan sour cream
  • 8 oz vegan white chocolate
  • 2 t Vanilla extract
  • 2 t Zest of 1 lemon

Instructions
 

Crust

  • Add the graham cracker crumbs, powdered sugar, and melted butter to the food processor. Blend until combined. Press it into the bottom and sides of the cheese cake pan, then freeze while you prepare the filling.

Filling

  • Combine the egg replacer with the warm water and whisk to smooth.
  • Melt the white chocolate in a double boiler on the stove.
  • Cream the vegan cream cheese until smooth and then add the granulated sugar. Mix on low speed until combined. Be sure to always scrape the bottom and sides of the bowl often while mixing this entire recipe to avoid lumps. Add the egg replacer slowly while mixing on low speed and then add the lemon zest and vanilla extract. Add the melted vegan white chocolate and mix smooth. Add the vegan sour cream last mix smooth.
  • Pour the batter into the prepared graham cracker crust.
  • Bake in a preheated 350°F oven for about 40-60 minutes or until it is puffed up and no longer looks like liquid batter.
  • Cool completely then refrigerate overnight or at least until it is cold, firm, and set. Top with blueberry compote and serve.