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Basic Cheesecake Recipe


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     Basic Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   16

1 1/4 c. graham cracker crumbs
5 1/2 Tbl. vegan butter, melted
1/4 c. firmly packed brown sugar
Two 8-ounce containers Tofutti Cream Cheese
One 14-ounce block silken tofu
2/3 c. firmly packed brown sugar
1/4 c. agave syrup or honey
3 Tbl. cornstarch
1 Tbl. pure vanilla extract
1 tsp. ground cinnamon

For the crust, wrap 3 layers of aluminum foil around the outside of a 9- and 10-inch spring form pan. Be sure the foil covers the entire outside of the pan to prevent water from penetrating the cake. In a medium bowl, mix all the ingredients for the crust gently with a fork. Using your fingertips, press the crust evenly onto the bottom of the pan and about 1 inch up the sides.
For the filling, put all the ingredients for the filling in a food processor and let it run for 5 minutes, scraping down the sides of the bowl, then mix the batter again until it is well incorporated. Pour the batter into the prepared pan; it is OK if the batter rises a little above the crust. Place the aluminum foil-wrapped spring form pan in a large roasting pan. Place the two pans inside the oven. Using a pitcher, carefully add enough hot water to the outside pan to come halfway up the sides of the spring form pan. Bake at 350F for 70-80 minutes, until the center is no longer wobbly. Allow the cheesecake to cool for 1 hour before refrigerating overnight.

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