Rachel and Chandler’s Cheesecake

Rachel and Chandler’s Cheesecake

(aka my favorite vegan cheesecake recipe)

crust:

300g spelt flour (2 ⅓ cup + 2 tsp)

1 ½ tsp baking powder

½ tsp salt

90g vegan butter (6 ½ tbsp), semi-melted

¼ cup non dairy milk, more if needed (60ml)

⅓ cup raw sugar (50g)

cheesecake filling:

1 cup soy cream (250ml)

700ml soy yogurt (2 ½ cups + ⅓ cup)*

1 tsp vanilla

160g vegan butter, melted (160ml) = ½ cup + 2 tbsp

⅓ cup agave syrup (80ml)

¼ tsp salt

80g corn starch (⅔ cup minus 1 tsp)

2 tbsp fresh lemon juice 1-2 tbsp raw sugar, if neede

*i used Provamel here (no spon) cause I find it tastes less like soy than other brands, so I’d recommend that one or the brand soyyummy is great and cheap as well.

**for a graham cracker crust you’d need

⅓ cup melted vegan butter (80g, 80ml) 2-3 tbsp water

*** i used a 26cm (10 inch) springform pan 250g vegan graham crackers or digestive biscuits or any other vegan cookie you like (8.8 oz)